Recipe of the Week

Lemon Meringue Pie

Lemon Meringue Pie

From the kitchen of Mia Winters, Pea Ridge Recipes to Remember Cookbook

7 Tbsp. cornstarch

1 1/4 c. sugar

1/4 tsp. salt

2 c. water

3 egg yolks, mixed

1 Tbsp. butter

1 Tbsp. lemon zest

1/3 c. lemon juice

3 egg whites

4-5 tsp. sugar

1/4 tsp. cream of tartar

1 baked pie crust

Whisk cornstarch, sugar and salt in saucepan. Add water and cook on medium heat until thickened, stirring frequently. Pour a small amount into egg yolks;

mix and return to saucepan, cooking and stirring for 3-5 minutes. Remove from heat. Add butter, lemon zest and juice. Pour into baked pie crust.

Beat egg whites to soft peaks, then add sugar and cream of tartar. Beat to stiff peaks. Spread over pie filling. Bake at 325° for 25 minutes or until meringue is set and browned.

◊◊◊

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 08/03/2011