Lemon pie, lemon meringue pie, lemon meringue tart. You may call it in any ways but the fact is that it changes little in format. A sweet tart base holds the lemon curd filling and it's finally topped with a "lid" of fluffy meringue. At this point is when you can get creative, using a piping bag to pipe authentic masterpieces, or simply spreading the meringue roughly with a knife. Once out of a speedy visit to the oven, the meringue will be brown while the rest will remain cold ready to serve.
Despite the fact that lemon flavoured custards and pies where already popular on medieval times, the wonderfully contrasting combination of lemon meringue pie was put together on the 19th century, after meringue becoming very fashionable in France and Switzerland during the 18th century.
Oh, and apparently, the 15th of August is the National Lemon Meringue Pie day.