Lemons just seem to be refreshing, no matter what you do with them–lemonade, lemon vinaigrette, lemon ice cream…you get the picture. Lemon meringue pie is one of the most famous lemon desserts, and it’s really no wonder, considering it’s crispy golden crust, tangy custard center and fluffy meringue topping. In fact, lemon meringue pie is one of the most popular pies in Great Britain and America, along with other classics such as apple, pumpkin and pecan pie. So if you’ve never made a lemon meringue pie or feel like enjoying its sweet tanginess, celebrate Lemon Meringue Pie with us today!
History of Lemon Meringue Pie Day
Lemon flavored custards, puddings and pies have been enjoyed since Medieval times, but the art of the actual meringue was perfected in the 17th century, and lemon meringue pie is a 19th-century product. Who exactly made it first is unknown, but it is certain that the pie originated in Victorian England, where it was sometimes known as Lemon Chester Pudding. In fact, Lemon Chester Pudding is considered to be one of the desserts that introduced many people the world over to British desserts altogether.
How to celebrate Lemon Meringue Pie Day
The best way to celebrate Lemon Meringue Pie Die is to google “lemon meringue pie” and spend hours drooling over pictures of it… Nope, just kidding. There is obviously no way to enjoy this day more than to have some lemon meringue pie. And why settle for the sugary, store-bought version? If you like to cook or are up for a little challenge, try making your own! The lemon custard is not particularly difficult to make, with the most important ingredient being grated lemon zest. The trick to making a good meringue is using well-beaten egg whites.
So if you are indeed up for a challenge, here is a simple yet delicious Lemon Meringue Pie recipe that will have your dinner guests talking for hours:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into the baked pastry shell. In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form, then stop immediately (overbeaten eggs are just as bad as underbeaten eggs). Spread the meringue over the pie, sealing the edges at the crust. Bake in the preheated oven for 10 minutes, or until meringue is golden brown.
Of course, you’ll have to let your pie cool before eating it, which will be difficult, but it will be worth the wait, we promise!