Lemon Meringue Pie

Pucker up!  No, I don’t mean a kiss, but a mouth-watering bite of this scrumptious lemon meringue pie.  I know, maybe the meringue part seems a bit overwhelming, but all you need is an extra set of hands for stirring (thanks hubby).  No sweat!!  The key ingredient is to use fresh lemons (I highly recommend purchasing a lemon juicer, those darn seeds).  This is a nice dessert to kick of the Spring season.

Ingredients

  • 1-1/4 cups sugar
  • 6 tablespoons cornstarch
  • 2 cups water
  • 3 egg yolks
  • 3 tablespoons butter, cubed
  • 1/3 cup lemon juice
  • 2 teaspoons white vinegar
  • 1-1/2 teaspoons lemon extract
  • 1 pastry shell (9 inches), baked

Meringue:

  • 1/2 cup plus 2 tablespoons water
  • 1 tablespoon cornstarch
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 6 tablespoons sugar

Directions

  • In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell.
  • For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes.
  • Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust
  • Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Recipe from Taste of Home-Grandma’s Lemon Pie.

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Overnight Brunch Egg Bake

Easter brunch has become a family tradition at our house.  French toast, sausage, pancakes and, of course, eggs (what’s Easter without eggs, right?)!!  This year I decided to change it up a bit and make a slightly different kind of egg bake. Thanks to Tablespoon.com, this is not your usual egg and hash brown combo, but eggs and cheese.  The unique twist is not only the copious amount of cheese, but the egg and flour mixture which yields more of a fluffy and moist dish.  I had many compliments on it and I am sure you will too.  You’ll just have to try it for yourself to experience this good eat.

Ingredients

  • 6 cups shredded colby-Monterey Jack cheese blend
  • 2  tablespoons butter
  • 1/3  cup sliced green onions
  • 1/2  medium red bell pepper, chopped
  • 1  (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
  • 8  oz. cooked ham, cut into thin bite-sized strips
  • 8  eggs
  • 1/2  cup all-purpose flour
  • 2  tablespoons chopped fresh parsley
  • 1 3/4  cups milk
  • Chopped red bell pepper, if desired
  • Chopped fresh parsley, if desired

Directions

  1. Coat a 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
  2. Melt butter in a medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
  3. Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  4. To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.

Recipe from Tablespoon.