Frenchify Your Friday – Number 46


Lemon Meringue Pie

If you follow Distant Francophile on Instagram or Facebook you might be aware that our darling son Cal turned 20 earlier this week.

As should always be the case with birthdays, the celebrations went for days. There were dinners out, gifts and cakes. Yep, more than one cake.

One of Cal’s thoughtful friends was clever enough to walk into our home with a Lemon Meringue Pie. A large and impressive Lemon Meringue Pie.

Naturally we didn’t muck around when it came to eating all that citrusy, sugary fun – I have to tell you that I’ve loved Lemon Meringue Pie since I was a child and one of my father’s friends first cooked it for us. However, we also spent a decent amount of time considering the history of this classic dessert.

Interestingly, there is much speculation about the origin of Lemon Meringue Pie. Some credit the Swiss and others point to the Italians but many see it as a French invention.

And who am I to argue? I think it has something to do with the fact that this particular pie is basically an embellished Tarte au Citron.

So for a sweet and easy way to Frenchify Your Friday this week, how about treating yourself to a piece of Tarte au Citron Meringuée?

You’ll be so glad you did!

All the best for a fabulous Friday.

Until next time – au revoir.

 

 


About Janelle

I believe that everyone can bring French elegance and inspiration to their life, no matter where they happen to live in the world. They only need to learn a secret or two to be on their way. When you join the Distant Francophile community, you’ll have access to the secrets that allow you to bring the best of the French lifestyle into your everyday life. I’m talking about things like style advice, recipes and book reviews. And you’ll also receive regular doses of French inspiration, as well as travel and packing tips galore.


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2 thoughts on “Frenchify Your Friday – Number 46

  • Taste of France

    What a fabulous presentation! I will keep that in mind the next time I make lemon meringue.
    Where I live in the South of France, the roadsides are covered with wild blackberries in late summer. I go for a walk with a couple of liter-size plastic boxes, pick until they’re full (and eat an equal quantity), then I use them to cover a tarte au citron. I find the tartness of the tarte (I couldn’t resist–I mean the lemon) helps balance the intense sweetness of the blackberries. Plus the bright yellow/almost-black purple is aesthetically appealing.