"look at how a single candle can both defy and define the darkness" ~ Anne Frank

This statement is so true.  In the darkness of night, you can light a single candle and change the fact that you are in total darkness and also define all the things in the area around you.  The light from one single candle can change so much.  We have friends in Japan who are going through rolling blackouts following the earthquake and tsunami who are in the dark for periods of time, several hours at a time.  Please continue to pray for all people affected by this disaster.

We take for granted the simple things that many are without including clean drinking water, a roof over our head and even simpler things like clean clothes and a refrigerator for food.  Not only in the disaster stricken areas but here in our own country.  We should learn not to take for granted anything in life and enjoy and appreciate what we have including the freedoms we have because of our people who defend our freedoms.

Today for all people everywhere, enjoy your day !  To help you, and knowing this is the year of the pie, I am sharing a great recipe for you to try.  Lemon meringue pie is good but even better when you make it from scratch.  I have the worst time with the meringue.  I'm not talking about the making it but getting it to stick to the crust and stay stuck.  Any one have any hints or ideas for me?  Please share : )

Happy Tuesday !

Charlene


Lemon Meringue Pie 

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.