Lil Crews shares her family’s favorite lemon meringue pie:

Lil Crews shares her family’s favorite lemon meringue pie: Lemon meringue pie 2 cups sugar 21/2 cups water 2 T. butter Combine and heat until sugar dissolves. 1/2 cup cornstarch blended with 1/3 cup cold water. Stir into sugar mixture and return to medium heat, sturipg constantly, until mixture thickens. Then stir in: 3/4 cup lemon juice 2 tsp. grated lemon peel 6 egg yolks (5 large or 6 small) 4 T. (1/4 cup) milk Beat egg yolks and milk together and add slowly to lemon mixture, then cook slowly over heat until yolks are cooked and mixture is thick. Cool. Pour filling into prepared graham cracker crust shell or prebaked pie crust shell. Meringue: 5 or 6 egg whites—room temperature

3/4 cup sugar 2 tsp. lemon juice Beat egg whites until stiff but not dry. Beat in sugar gradually and lastly add lemon juice. Spread on cooled filling and bake in 375 to 400 degree oven about 4 minutes until golden brown. This makes one very generous 10 inch pie or two small pies. The amount of lemon juice used may be cut depending on personal preference. 3/4 cup of lemon juice will give a very tart lemon taste. Stir fry lovers will eryoy preparing asparagus with lemon in the wok. Stir-fry asparagus a la lemon 1 1/2 lb. fresh asparagus, thinly sliced 1 small onion, sliced 1 small clove garlic, minced