While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Pucker up, sweet stuff - August 15 is National Lemon Meringue Pie Day!
Do you meringue? Whether or not fluffy, toasted egg whites are for you, meringue sure makes for a heavenly topping on this decadent pie.
Since Medieval times, we've had an affinity for lemon pies and custards, but meringue didn't start rearing its pillowy head until the 1600s. Alexander Frehse had the bright idea of combining this tangy-sweet duo into a pie in the nineteenth century.
If you've ever tangled with making a lemon meringue pie, you know that the lemon curd and cornstarch filling can be a fickle feat. The best advice I ever received was from my grandmother: "Keep it simple, honey." She swears by the recipe on the side of the cornstarch box, and if you're ever unsure about the consistency, cook it just a minute longer.
Don't worry, we won't tell if you sweep the meringue to the side and dig out all that rich lemon filling.
Lace your lemon meringue pie filling with a splash of limoncello liqueur for a kiss of glorious Mediterranean sunshine – yum!
on masterchef tonight on fox tv, the deciding factor in choosing the final 3 was who made the best lemon meringue pie. I love this pie , but as richardhead stated, cherry pie is the best pie.
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Photo looks wonderful!
Gimmmmmmmmeee Dat Pie! #3 on my All time favorites behind Blueberry,and of course #1--Cherry Pie.
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