Recipes
Forget Chocolate, My Sweetie Likes... I moved to Texas 14 years ago and was surprised at first by the amount of fresh, local produce available. Eager to expand my cooking horizons, I embraced all of it in my cooking. On my recipe blog, Stetted, I look to everything that Texas has to offer each season, from summer peaches to winter citrus. When it comes to desserts, my family gravitates toward anything with fruit—my kids are especially fond of strawberry shortcake any time of year. But when strawberries aren’t in season, I look to other ingredients. Meyer lemons are perfect for celebratory desserts because they are sweeter and less acidic than standard lemons. This Meyer Lemon Meringue Pie is suitable for all tastes, including the littlest valentines in your house. Gingersnaps are used in the crust for a contrasting kick, but you can swap in graham crackers. MEGAN MYERS, FOOD EDITOR
Meyer Lemon Meringue Pie
M EG A N M Y E R S
1¾ ¼ 1⅓ 2 3 ¼ 1 ½ 4
cups crushed gingersnap cookies cup (½ stick) melted butter cups plus ¼ cup sugar, divided use tablespoons flour tablespoons cornstarch teaspoon salt cup water cup Meyer lemon juice eggs, separated
1. Preheat oven to 350 degrees. 2. Mix together gingersnaps, melted butter and ¼ cup sugar until well combined. Press mixture into a 9-inch pie dish, using the bottom of a measuring cup or glass to press down, making sure to keep the crust even. Bake crust 10 minutes, then set aside. 3. In a small saucepan over medium CONTINUED ON PAGE 32 February 2020 Texas Co-op Power
31
