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National Lemon Meringue Pie Day on August 15th gives pie lovers and lemon lovers a chance to celebrate. Tart lemon curd and delicate meringue sing together in this deliciously bright pie.

When making a lemon meringue pie, the crust is usually made with shortbread pastry. The filling for the pie is lemon curd. Of course, the topping is a fluffy and crisp meringue.

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by KOOV

Whip egg whites to stiff peaks to make a meringue. Add sugar to make it sweet. Meringues are baked in a slow oven so when they’re finished, they come out crisp and golden.

When life throws you lemons, make lemon meringue pie!

Since meringue is versatile, it can be baked into individual servings with fruit fillings. Pastry chefs also like to make meringue cookies, too. By adding cocoa, coffee or any number of flavorings, the light, airy cookies melt in your mouth. The same applies to meringue pies.

Original Meringue Cookies (Lemon) • 80 calories per serving, Gluten Free, Fat Free, Nut Free, Low Calorie Snack, Kosher, Parve • by Krunchy Melts

by Krunchy Melts

The meringue was perfected in the 17th century. Meanwhile, lemon meringue pie as we know it today was developed in the 19th century.

HOW TO OBSERVE #LemonMeringuePieDay

As the first pie day in August, be sure to get in on this celebration! Whether you make a pie yourself or go out for a pie, invite someone to join you. Pie is so much better when there is someone to share it with you. Have a cup of tea or coffee with it and some good conversation. Try this Lemon Meringue Pie recipe. Be sure to share your favorite recipes with us and use #LemonMeringuePieDay to post on social media.

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by Quest Nutrition — Quest Nutrition Lemon Cake Bar, High Protein, Low Carb, Gluten Free, Low Sugar – 12 Count

by Quest Nutrition

More pie days to celebrate!

Peach Pie Day
Apple Pie Day
Cherry Pie Day
National Pie Day
Strawberry Rhubarb Pie
Custard Pie Day
Bavarian Cream Pie Day
Blueberry Pie Day
Coconut Cream Pie
BlackBerry Pie Day
Pumpkin Pie Day
Pecan Pie Day
Chocolate Pecan Pie Day
Banana Cream Pie Day
Peach Pie Day
Key Lime Pie Day

National Lemon Chiffon Cake Day on March 29th offers a bright and zesty celebration among the cake holidays.

For a nice refreshing spring dessert, chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. The fluffy texture is made by beating egg whites until stiff and folding them into the cake batter before baking. Chiffon cakes tend to be lower in saturated fat than butter cakes, potentially making them healthier than their butter-heavy counterparts.

Chiffon Cakes (Creative Baking) #LemonChiffonCakeDay — Chiffon Cakes (Creative Baking)

222 Lemon Cake Recipes: The Best Lemon Cake Cookbook that Delights Your Taste Buds#LemonChiffonCakeDay — Chiffon Cakes (Creative Baking)

The Secret of Chiffon

The recipe for the chiffon cake was a closely guarded secret for years. In the 1920s, angel food cake was quite popular, but Henry Baker thought he could make a lighter, richer cake. The insurance salesman-turned-caterer tinkered with ingredients until in 1927 when he came upon the perfect combination of ingredients and methods to produce the airy richness he was looking for.

Keeping the recipe to himself, he offered his services to the Brown Derby Restaurant in Los Angeles which catered to Hollywood’s elite. Until 1947, Baker was the only person to bake chiffon cakes. Baker’s secret combination and methods relied on what bakers and chefs already knew about cakes and leavening. The lightness of angel food cakes relies on egg whites to create the loft and airiness. Traditional cakes used baking soda or powder for leavening. Baker combined both egg whites and baking powder to achieve a lightness like no other. And yet there was one other trick up Baker’s sleeve. Where angel food cake contained no butter, fat or shortening of any kind, Baker added vegetable oil.

While today adding vegetable oil to cake recipes is commonplace, back in 1927 these oils were a newer ingredient to home kitchens. His cakes continued to grow in popularity and as they did so did the variety of chiffon cakes he made. Then, in 1947, Baker sold his recipe to General Mills for an undisclosed amount. The rest is baking history.