This week I've got some spr ingy f ruit desserts for you, and two of them are family favorites from my mom. We usually have one or the other on Easter, but we didn't this year. We are having our annual shrimp boil for Mother's Day this year and I'll bet one of these first two will be on the menu.
Strawberry Pie
1 baked pie shell 1 pint st rawber r ies, washed, hulled and cut in half or quarters if very large 1 cup sugar 3 tbsp cornstarch 3 tbsp strawberry Jell-O 1 cup boiling water Mix the sugar, cornstarch, Jell-O and boiling water and bring to a full rolling boil.
Let cool and pour over the strawberries in the pie shell.
Chi l l and top with whipped cream for serving —kwc— Mom and I looked for her lemon meringue pie recipe but couldn't find it. Truthfully, we didn't look very hard. But this one is a classic and sounds similar to hers.
Lemon Meringue Pie 1 baked pie shell
For the filling
3egg yolks 1-1/2 cups sugar 1/3 cup plus 1 tablespoon cornstarch 1-1/2 cups water 3 tbsp butter 2 tsp grated lemon zest 1/2 cup lemon juice
For the meringue
3 egg whites, room temperature 1/4 tsp cream of tartar 6 tbsp sugar 1/2 tsp vanilla Heat oven to 350. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator. —kwc— Cheesecake is always a good dessert to make in the spring. These are cheesecake bars.
Lemon Blueberry Cheesecake Bars For the base:
Butter, for greasing 2 tbsp sugar 1/8 tsp ground cinnamon 9 graham crackers 1/2 stick unsalted butter, melted
For the filling:
16 ounces cream cheese, room temperature 2 eggs 2 lemons, zested and juiced About 1/2 cup sugar 1-1/2 cups fresh blueberries Powdered sugar, for dusting Preheat oven to 325.
Grease the bottom of a 9 by 9-inch baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. Pour onto the cooled base and then cover with blueberries.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove and cool completely for at least 3 hours. Once set, slice into 10 rectangular bars. Dust with powdered sugar.
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