By Keighley’s Mike Armstrong, an award-winning master baker with a big passion for baking...

THERE are few desserts as iconic as a mouth-watering lemon meringue pie.

With its tangy lemon filling, light and fluffy meringue topping and crisp pastry base, it has been a beloved Sunday teatime treat for generations.

But how did this heavenly concoction come into existence?

Let's explore the zesty journey from its humble beginnings. The lemon meringue pie we know and love today is the result of the harmonious union of two separate components – lemon custard and meringue – with the lemon custard being a popular dessert since the Middle Ages.

The use of lemons in cooking can be traced back to ancient Persia and they were used for a refreshing flavour. One of the earliest recipes for lemon custard-like desserts comes from England in the 17th century.

The meringue, a whimsical creation also from the 17th century, was said to be invented by a Swiss pastry chef called Gasparini, but the French also claim it was invented by them.

Due to its delicate nature, it was often reserved for special occasions and was considered a true showstopper when presented at elegant dinners.

The marriage of lemon and meringue was first published in the United States in 1847 by Eliza Leslie. Over the next few decades, this dessert quickly gained popularity in the USA and became a beloved staple in American households alongside the apple pie.

The basic recipe for lemon meringue pie has remained relatively unchanged since its inception. However, modern twists on this classic recipe have continued to emerge, like flavoured and coloured meringues and a crushed biscuit base.

Despite these innovations, the classic lemon meringue pie recipe has endured as a favourite among dessert lovers around the world, being a truly irresistible treat that continues to delight tastebuds and evoke nostalgic memories.

That the lemon meringue pie has a history spanning centuries is not only testament to the skill and creativity of past bakers, it's a reminder of the enduring power of a timeless recipe that we all can relate to when we were growing up!

RECIPE

LEMON MERINGUE PIE

Ingredients:

Base:

75g/3oz melted butter

25g/1oz Demerara or soft brown sugar

175g/6oz digestive biscuits, crushed

Filling:

1 x 397g can of full-fat sweetened condensed milk

3 egg yolks; save the whites for the meringue topping

2 large lemons, finely grated and juiced

Topping:

3 egg whites

175g/6oz caster sugar

Method:

1. Melt the butter in the microwave oven and stir in with the brown sugar and crushed biscuits in a large mixing bowl.

2. Press the mixture into a 21cm/8in flan dish using the back of a spoon to bring the crumbs up around the sides of the dish and smooth the base in an even layer.

3. To make the filling, pour the condensed milk into a bowl, then beat in the egg yolks, lemon rind and strained juice until the mixture thickens, then pour into the biscuit-lined dish and allow to set in the fridge for an hour.

4. Put the egg whites into a large bowl, and preferably with an electric hand whisk, whisk the whites until thickened, then start adding the sugar a little at a time, whisking between each addition.

5. Spoon the meringue over the surface of the filling in blobs working into the middle, then gently swirl the surface to the edges.

6. Bake in a preheated oven at 190C/170C fan/Gas Mark 5 for around 20 minutes or until the meringue is a golden crisp colour, then set aside for 30 minutes before serving.