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15 recipes for Easter dinner and spring

This recipe collection from Stir It Up! has it all, whether you're preparing Easter dinner for a dozen, planning a special meal for two, or just looking for some fresh recipe ideas this season.

Meyer lemon ice box pie

Ravenous Couple
Unlike the classic lemon meringue pie you don't have to cook lemon custard ahead of time for this pie; it’s frozen, which sets the lemon filling.

By Hong and Kim Pham, Ravenous Couple 

2 packets (14 crackers) graham crackers

6 tablespoons melted butter

1/2 cup sugar, divided in 1/4 portions

4 eggs, yolks and whites separated

2 cups fresh Meyer lemon juice (or any fresh lemon)

2 tablespoons lemon zest

2 cans condensed milk

9 inch spring form pan

Directions:

Preheat oven at 350 degrees F. Process the graham crackers and 1/4 cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and 1/2 way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside.

In mixing bowl, whisk the condensed milk, lemon juice, zest, and eggs until well incorporated. Poor mixture into the pan. Whip the meringue by combining remaining 1/4 sugar and egg whites until stiff peaks form, and spoon on top of the pie, spreading evenly to seal the pie.

Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool.

Cover well with plastic wrap and place in the freezer overnight. To serve, do not defrost. Remove from freezer and run a knife around the edge of pie to release the meringue and then release the spring form pan. Run knife in hot water, slice and serve.

Optional: torch the sides of the meringue of each slice before serving. The pie will last a week in the freezer if well wrapped.

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Mark Sappenfield
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