Easter Yummies

For Easter dinner Brandon's parents and sister's family came over to our house. Six adults and 3 children. Here was the menu:

Baked Ham with a Spiced Honey Glaze
Au-gratin Potatoes
Pasta Salad
Coleslaw
Green Bean Casserole
Deviled Eggs
Fresh Fruit (pineapple, grapes, strawberries, oranges)
Buns
Lemon Meringue Pie and chocolate cakes in the shape of Easter eggs

 

Lemon Meringue Pie

Ingredients

• 1 cup sugar
• 1/4 cup Argo® OR Kingsford's® Corn Starch
• 1 1/2 cups cold water
• 3 egg yolks, slightly beaten
• 1 tablespoon grated lemon peel
• 1/4 cup lemon juice
• 1 tablespoon butter or margarine
• 1 baked (9-inch) pie crust
• 3 egg whites
• 1/3 cup sugar

Directions

1. Preheat oven to 350 degrees F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
2. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.
3. Spoon hot filling into pie crust.
4. Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
5. Spread meringue evenly over hot filling, sealing to edge of crust.
6. Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving. 

 

The cheese sauce got added later, but I forgot to take a picture then :)