![]() Throughout the mid-19th century, domestic goddess Eliza Leslie (who had studied under Mrs. Perhaps the success of this combination prompted her to accent her lemon pudding with the same topping, and voilà – lemon meringue pie was born! Goodfellow’s lemon custard recipe calls for the yolks of ten eggs rather than allowing the whites go to waste, she likely decided to resourcefully whip them with sugar to create a meringue for the top. Although there are recipes for decorating cakes, tarts, and custards with sweetened and flavored egg whites starting in the 1600s, adding meringue to a pudding (pie) doesn’t appear until the nineteenth century. ![]() At some point she cleverly thought to top her famous pudding with fluffy meringue. Goodfellow’s signature desserts, a rich lemon pudding. This classic pie of contrasting sweet-tart layers evolved from one of Mrs. Elizabeth Goodfellow, a 19th century pastry shop proprietress who ran America’s first cooking school. What many folks don’t know is that lemon meringue pie is actually a Philadelphia invention born out of the Victorian-era, courtesy of Mrs. ![]() Others may think of it as a Diner restaurant staple, a featured highlight in the revolving glass dessert case alongside other luscious treats such as cream puffs, éclairs and cheesecake. Lemon pie is often considered a Southern confection, conjuring up images of plantation parties with lovely slices of the sky-high pie served on fancy china. ![]()
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