This is, as the name suggests, a type of pie. This variety of pie is made without a top crust, so only has a bottom crust which is usually of shortcrust pastry. Shortcrust pastry does not puff up during baking, as it does not contain a leavening agent.
Lemon meringue pie is a baked sweet dessert pie, not a savoury one. The pie crust is filled with lemon custard, and then topped with meringue topping. The earliest known recipe for this pie dates back to the 19th century, although lemon flavoured pies and other dishes have been around for centuries.
The custard is flavoured with lemon zest, which is gratings from the rind of a lemon - don't use a waxed lemon, or be sure to remove the wax first, otherwise what you will have won't be lemon zest, but wax, and lemon juice, and is usually made from egg yolks, sugar and starch. The meringue topping uses egg whites, which is useful, as this means both parts of the egg can be used after separating them, and sugar, and is beaten well before being added on top of the custard. The dish is then baked.
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