Throwback Thursday: Lemon Meringue Pie

Lemon meringue pie isn’t just a throwback, it’s a throw-way-way-back. The dessert entered mainstream American culture in the 1940s and remained popular through the 50s, but its origin story is far older than your grandma’s vintage pie pan.

The pie’s lemony base can be traced back to similar desserts popular during medieval times;the first known recipe for meringue was written in 1604 by an English noblewoman named Lady Elinor Fettiplace. But it wasn’t until sometime during the 19th century that Swiss baker Alexander Frehse decided to combine the two in a silky, tangy pie.

Who knew lemon meringue pie had such a history? Contemplate the passage of time as you bake this drop-dead-gorgeous Mile-High Lemon Pie from Martha Stewart.

Then, after you’re done being all deep and reflective and stuff, just dig in.

Photo credit: Martha Stewart

Mile-High Lemon Pie

from Martha Stewart

Serves 6 to 8

All-purpose flour, for dusting
Pate Brisee (Pie Dough) Pate Brisee
1 large egg
2 tablespoons heavy cream
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1 1/4 cups sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup sugar
1/4 teaspoon salt

1. Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.

2. To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.

3. Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.

4. Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.

5. Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.

7. To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.

8. Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.