Becky's Lemon Meringue Pie

In honor of Mother's Day, this one is my Mom's classic pie she brings to all special occasions, and it always looks gorgeous.  It's from the 80's, and utilizes the microwave (ooh la la).

What's in it

For filling:

1 un-thawed  frozen pie crust

1 1/2 C water

1 1/4 C sugar

1/2 C lemon juice, fresh squeezed

1/3 C corn starch

1/4 tsp salt

2 Tbl butter

2 Tbl lemon zest

6 eggs, separated

For meringue:

6 egg whites

1/4 tsp cream of tartar

1/2 C sugar

1/2 tsp vanilla

How it's made

Pre heat oven to 300.

Transfer crust to glass pie pan.  Prick crust and brush 1 egg yolk over crust.  Cook on high (in microwave) 6 minutes, until brown.  

Combine next 5 ingredients, and stir until cornstarch is dissolved.  Cook uncovered until thick and clear, about 7 min.  Add butter and lemon rind, blend well.

Beat remaining 5 yolks until thick.  Whisk into lemon mixture, mix well.  Cook on high 2 min, whisk again.  Continue cooking on high 1 1/2 minutes.  Pour into pie shell.

Beat egg whites with cream of tartar, add 1/2 C sugar gradually and beat to soft peaks, add vanilla and continue beating until peaks form.  Pour meringue onto pie filling, and form into peaks.  Bake in oven for 10 minutes until lightly brown.

Easy Peanut Brittle

My mom and I always made this recipe during holiday baking sessions when I was a child. It's a recipe that her dad made often with her. I hadn't made this peanut brittle in years, but a friend of mine suggested a potluck of food our grandparents would have made and this was an obvious choice. I was a little worried it wouldn't turn out right, but it's as easy as I remember. You just have to move quickly! This is prepared mostly in the microwave, so it's nice to have a microwaveable pot (glass or porcelain) with a handle. Lacking anything close, I just used a glass mixing bowl, which meant I needed help pouring the molten hot brittle out to cool. It got a little messy, but the brittle turned out delicious. (My friends seemed to think so, too.)

Carl's Microwave Peanut Brittle:

• 1 cup sugar
• 1/2 cup light corn syrup
• 1 cup salted, dry-roasted peanuts
• 1 teaspoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

1. Use a deep (microwaveable) mixing bowl with a handle. Mix the sugar and the light corn syrup. Microwave on high for 4 minutes.
2. Add peanuts and mix well. Microwave on high for 4 minutes.
3. Add butter and vanilla. Mix well. Microwave for 1 minute.
4. Add baking soda. Mix together quickly and pour onto a buttered cookie sheet or marble slab.
5. Break up when completely cool. (Do not put in the refrigerator.)

Different microwaves may require different times. (But these times worked fine on mine!)