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National Lemon Meringue Pie Day

Head over to a local bakery for a pre-made lemon meringue pie, or try making one yourself. Just give yourself plenty of time to whip the meringue to a stiff texture.

Cakes Dessert Food & Drink62

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Drive foot traffic and online orders to bakeries and grocery stores by positioning lemon meringue pie as a nostalgic, shareable summer dessert moment.

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Share your homemade lemon meringue pie recipe and baking tips on social media
Partner with local bakeries to feature their signature lemon meringue pie creations
Create a 'pie-making challenge' encouraging followers to bake from scratch and tag your brand
Highlight the historical journey of lemon meringue pie from Victorian England to modern kitchens

History

A brief peek into culinary history reveals that lemon flavored custards, puddings and pies have been enjoyed since at least Medieval times.

But the art of the actual meringue that goes on top of this delicious pie seems to have been perfected in the 17th century in France Even after that, the two were not actually combined together in this ideal union until lemon meringue pie was lovingly created sometime around the 19th-century.

Exactly who made this pie for the first time is debatable, but some people believe 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 the beauty British desserts in general.

Other people tend to attribute the creation of the Lemon Meringue Pie to a Mrs. Elizabeth Goodfellow, the proprietress of a pastry shop in Philadelphia who also ran the first cooking school in America.

Although the idea for a fluffy topping made from sweetened and flavored egg whites goes back a couple hundred years prior to this, the concept of adding meringue to the top of a lemon custard pie was a decidedly 19th century invention.

The first mention of Lemon Meringue Pie in a cookbook was in 1869 but often, during that time, these custard pies were also referred to as “lemon cream pie”.

It’s time to celebrate National Lemon Meringue Pie Day!

How to celebrate

Enjoy Some Lemon Meringue Pie

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. Grab a Lemon Meringue Pie from a local bakery and take it to work to share some slices around the office. Or have a little family gathering where the honored guest is a Lemon Meringue Pie. Whether enjoyed alone or with others, a slice of this delicious treat is the perfect way to celebrate the day.

Learn Some Fun Facts About Lemon Meringue Pie

Impress friends, family members and coworkers with clever facts and trivia about this beloved pie and the fruit that makes it possible: The invention of lemon custard is usually attributed to the Quakers in the late 1700s (some years prior to the invention of the Lemon Meringue Pie). Lemons are citrus fruits that grow on trees in warmer climates, bearing fruit all year round. Each lemon tree can typically produce somewhere around 500 to 600 lemons every year! Lemons were likely cultivated as long ago as the first century, A.D., beginning in the Mediterranean area. The high vitamin C content of lemons can be preventative for a disease called scurvy, often prevalent in sailors. Even today the British navy makes sure to carry enough lemons on board their ships for each sailor to have one ounce of fresh lemon juice per day.

Make A Delicious Lemon Meringue Pie

But why settle for the sugary, store-bought version of this tasty treat? For those who like to cook or are up for a little challenge, try making it in the kitchen at home! The lemon custard is not particularly difficult to make, with the most important ingredient being grated lemon zest. And the trick to making a good meringue is using well-beaten egg whites. So for those who 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 sugar2 tablespoons all-purpose flour3 tablespoons cornstarch¼ teaspoon salt1½ cups water2 lemons, juiced and zested2 tablespoons butter4 egg yolks, beaten1 (9 inch) pie crust, baked4 egg whites6 tablespoons white sugar Directions: Preheat oven to 350°F (175°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 ½ 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, it will be necessary to let the pie cool before eating it, which will be difficult, but it will be worth the wait–and that is a promise!

FAQ

How did lemon meringue pie become a symbol of 1950s homemaking culture?

In the 1950s, lemon meringue pie was often featured in advertisements for new kitchen appliances. Its bright color and fluffy meringue showcased modern ovens’ precision. Homemakers viewed it as the perfect dessert to demonstrate their baking skills and embrace post-war optimism.

Did early recipes for lemon meringue pie include the crust?

Some of the earliest lemon custard recipes were served crustless. In the 19th century, bakers began pairing the custard with shortcrust pastry for a sturdier dessert. The meringue topping emerged later as a way to use leftover egg whites.

Why is lemon meringue pie a popular state fair dessert?

Its vibrant look and balance of flavors make it a standout in baking competitions. Judges often praise its technical difficulty, from achieving the perfect tart filling to avoiding a weepy meringue. It’s a true test of a baker’s skill.

What unusual celebrations of lemon desserts exist around the world?

In Italy, the Amalfi Coast hosts lemon festivals celebrating its famous lemons. They use them in pies, cakes, and even pasta. Though not specifically for lemon meringue pie, these festivals honor the fruit’s culinary versatility.

Was lemon meringue pie ever considered a luxury?

Yes, in the 1800s, lemons were expensive imports in some parts of the world. Only wealthy households could afford to use them in desserts. The pie’s tartness was viewed as a sophisticated alternative to sweeter puddings.

Are there any superstitions linked to meringue?

Some bakers believe that making meringue on a rainy day can cause it to collapse. While humidity does affect egg whites, proper whipping and baking techniques can prevent this. Still, the superstition persists in many baking communities.

What’s the science behind a good meringue topping?

Meringue relies on protein structures in egg whites. When whipped, these proteins form a foam that traps air, creating stiff peaks. Sugar stabilizes the foam, ensuring a glossy finish, while acids like lemon juice help maintain its structure.

How do different countries interpret citrus-based pies?

In Mexico, “pay de limón” is a common adaptation, often made with condensed milk for sweetness. In France, tarts like “tarte au citron” skip the meringue, focusing solely on a rich lemon filling. Each culture adds its own twist.

Has lemon meringue pie inspired any art or media?

The dessert appears in vintage advertisements and even pop art. Its sunny yellow and fluffy white layers inspired 20th-century artists. It’s been featured as a cheerful icon of home cooking in various cookbooks and shows.

Why is lemon meringue pie often called a “balancing act”?

The pie’s success depends on harmonizing its three layers: a flaky crust, tart lemon filling, and sweet meringue. Each must complement the other without overpowering. Bakers often describe achieving this balance as their ultimate challenge.