Today Is Lemon Meringue Day. Let The Bells Ring Out!

I don't know why but today has been designated as World Lemon Meringue Day, you beauty.

My Mum's LMP is the best around, no discussion to be entered into on that matter, however if you want to give it a shot check out the recipe after you look over some history.

The 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.

Ingredients:

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

Directions:

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.

Enjoy!