Lemon meringue pies, the real kind, are seasonal. That season started in February and — as lovers of real lemon meringue pie know — our favorite season is coming quickly to an end.
That’s what the people say at Hi-Rise Bread Company in Cambridge.
We’ll stop making them within the month, they say.
But why, you say.
We make all of our tarts and pies according to the season, they say.
Well, okay, that’s a pretty good reason. It just sounds odd because we don’t normally think of lemons as seasonal the way we think of fiddlehead ferns or huckleberries as seasonal.
I suspect the seasonality of the real-kind lemon meringue pies at Hi-Rise — the kind Julia Child herself (who lived not so far from Hi-Rise) praised for their essence of lemony-ness — also has to do with the melting factor of meringue. That is, in hot weather, meringue melts. So the making of the pies, and the lovely eating of them too, needs to be done when the temperature is cool.
Fair enough. For now. And only because The Time is still here.
It’s the finding-a-substitute part in about a month, when lemon meringue pie season is over, that things get sticky.
So let’s look ahead a bit. What are your favorite early-summer desserts? Drop us a line and let us know!
Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.
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