Tarte aux Citron Meringuées

Cited in Le Ménagier de Paris (a 14th-century domestic guidebook), the general concept of the tart, or open pie in the United States, has undergone relatively few transformations through the centuries—aside from a multitude of fillings and the use of different types of pastry. While the technique for making meringue was still being developed up until the 17th century, versions of the lemon meringue pie go back to the Medieval period.