Meringue Pictures, Images and Stock Photos

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Horizontal composition color photography of close-up in selective focus part of beautiful homemade cooked lemon meringue pie, tart with pastry dough in white plate placed on a dark black grey abstract background defocused texture workplan from kitchen island, taken with large copy space background ready for design. Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping. Lemon meringue pie is prepared with a bottom pie crust, with the meringue directly on top of the lemon filling. The cream is a mixture of eggs, sugar, lemon juice and lemon zest. Lemon flavored custards, puddings and pies have been enjoyed since Medieval times, but meringue was perfected in the 17th century. Lemon meringue pie, as it is known today, is a 19th-century product. The earliest recorded recipe was attributed to Alexander Frehse, a Swiss baker from Romandie. The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg whites will expand and swell.

Horizontal full frame composition monochrome color photography of close-up of part of beautiful homemade cooked lemon meringue pie, European cuisine tart with pastry dough, meringue white and brown texture making swirl, spiral and curve. This cake was taken from high angle view, top view unusual angle, view from above. Lemon meringue pie is a type of baked pie, usually served for dessert, made with a crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping. Lemon meringue pie is prepared with a bottom pie crust, with the meringue directly on top of the lemon filling. The cream is a mixture of eggs, sugar, lemon juice and lemon zest. Lemon flavored custards, puddings and pies have been enjoyed since Medieval times, but meringue was perfected in the 17th century. Lemon meringue pie, as it is known today, is a 19th-century product. The earliest recorded recipe was attributed to Alexander Frehse, a Swiss baker from Romandie. The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the pie filling. As the meringue bakes, air bubbles trapped inside the protein of the egg whites will expand and swell.

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