National Lemon Cream Pie Day

The story

The origins of lemon-flavored desserts can be traced back to the Middle Ages, but it wasn't until the 18th century that lemon cream pie emerged, marrying the brightness of lemons with the richness of whipped cream. Lemon custards, puddings, and pies existed in Medieval times, but the 17th-century perfection of meringue paved the way for the 19th-century creation of the lemon meringue pie we know today. Chef and entrepreneur Elizabeth Goodfellow, a creative force in American cookery during the early 19th century, is credited as the mother of lemon meringue pie.

Her pastry shop in Philadelphia supplied elegant cakes and pies, with lemon meringue pie becoming her enduring legacy. Lemons, a delicacy in the early 1800s, found their way into this delectable treat. Traditionally, lemon cream pie features a butter pie crust and a luscious lemon-flavored curd, but adventurous bakers can experiment with graham cracker or shortbread crusts and substitute lemon curd with cream cheese or other creamy fillings.