Pile it high — Saturday, Aug. 15 is National Lemon Meringue Pie Day.
Meringue doesn’t take many ingredients, just egg whites, cream of tartar, sugar, salt and vanilla, but it certainly takes the right tools and quite a bit of patience.
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Though lemon custards and pie have been on the foodie scene since Medieval times, it wasn’t until the 1600s that meringue bust onto the scene, CNN’s Eatocracy reports.
There’s actually some science behind the art of meringue, too, which is why you need certain kitchen gadgets to make a puffy meringue. Egg whites are mostly water, according to Smithsonian Magazine, but have protein molecules. Amino acids build the protein. Think of those like magnets: some want to stick to the water, others are repelled by water, according to Smithsonian.
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By beating the mixture at high speeds, air is added to the egg whites and helps the protein stick to whatever it needs: water or air, Smithsonian reports. The sugar is for more than just taste, it helps hold everything in place.
What pie are you?
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