National Lemon Meringue Pie Day

It's here! It's finally here! Today is the big day and the beginning of my year long national food holidays journey. I will be cooking, baking, eating, drinking and blogging my way through a whole year of food holidays! This is a BIG project for me and I am excited for and up to the challenge. Not only will this be a whole lot of delicious fun but it will also be a great way to spread the word about my personal chef business and my local food related charity. I can not wait to see where this food adventure takes me! Super glad you are along for the ride.

August 15th is National Lemon Meringue Pie Day! This excites me because I am very picky about my pies. I prefer pies without large chunks of fruit in them. So, a cool and creamy lemon meringue is right up my alley. What a fun and tart summer treat!

For this pie I chose the recipe from the tried and true Better Homes & Gardens cookbook. You know, the old red and white checkered one your grandma used to have? Maybe your mom? Well, that's where I got mine anyway and I use it quite often. It's old, beat up and beautiful...as it should be!

Below is the link to the current version of this recipe from the official BHG website, including the lemon filling, meringue topping and flaky pastry crust. The only difference between this recipe and the one from my old book are the meringue ingredients. Online it states to add 1 tsp lemon juice to the egg whites and sugar. In the book it states to use a 1/2 tsp vanilla and a 1/4 tsp cream of tartar instead. That latter is what I did.

BHG Lemon Meringue Pie Recipe

Pastry crust and lemon filling

Meringue is amazing, by the way! Many years ago I found it rather intimidating to make but now that I know what I am doing and feel confident, I will not substitute. It is just too yummy! If you are scared to make a meringue topping and choose the cool whip method instead, no big deal. Still very good. But, there is something to be said about a nice fluffy, sticky, perfectly golden meringue topping that really brings authenticity to a homemade pie. Totally worth the extra few minutes. Just go for it! I also like to use a spatula to make designs in the meringue before baking. Gives it some dimension once it is cooked and golden.

Meringue before baking

So, there it is. The first of many days to come! Come on back tomorrow for National Rum Day. I am mixing up an original recipe for it even...and am going to go eat some pie now!