Cindy Law's Lemon Meringue Pie won the Best of Show award in
Saturday's 2012 Dairy Food Show (recipe below).
2012 Dairy Food Show
"Whips Up" Delicious Dairy Recipes
by: Bobby McDonald
Dairy Festival Queen, Lindsey McCormack, hands out award to Saturday's Food Show winners.
Local cooks prepared recipes for three different age groups in Saturdays' 2012 Hopkins County Dairy Festival Food Show, sponsored by the Extension Service. Cooks got up early to have their prepared dishes in place by 10:00 a.m., and a panel of five local judges has the difficult but "tasty" job of declaring the winners.
Beginning Cooks (age 11 and under)
Desserts - Mackensie Nellis, More than Yummy Cake - 1st Place
Elizabeth Beasley, Chocolate Chunk Cupcakes with Cream Cheese Icing - 2nd Place
Side Dish - Brianna Isham, Broccoli & Cheese Casserole - 1st Place
Mackensie Nellis - Best of Show
Youthful Cooks (12 -18 years of age)
Desserts - Cindy Law, Lemon Meringue Pie, 1st Place and Best of Show
Desserts - Brette Jones, Chocolate & Coconut Cream Pie Bars -1st Place
Main Dish - Sheila Etmus, Creamy White Chicken Chilli - 1st Place
Side Dish - Enola Gay Mathews, Poppy Seed Squash Casserole - 1st Place & Best of Show
Creamy Pasta Salad, Southwest Dairy Museum - 2nd Place
These five individuals were the judges for Saturday's Dairy Food Show.
Lemon Meringue Pie
1 1/2 cups finely chopped pecans
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 cups vanilla ice cream slightly soften, divided
2 large eggs, plus 2 large egg yolks
6 tablespoons (3/4 stick), unsalted butter
1 cup sugar
6 Tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
pinch of salt
4 large egg whites, at room temperature
pinch of Cream of Tartar
6 tablespoons sugar
Pre-heat oven to 400 degrees F.
Mix pecans, sugar, and butter in a medium mixing bowl until moistened.
Press pecan mixture onto bottom and up sides of 9" glass pie dish (mixture will be crumbly).
Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish).
Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes.
For the curd, whisk eggs and egg yolks in a medium mixing bowl. Melt butter in medium metal bowl
set over large saucepan of simmering watter. Whisk in the sugar, lemon juice, lemon peel, and salt;
gradually whisk in the egg mixture. Whisk until thick and thermometer inserted into curd registers
178-180 degrees F (about 8 minutes). Transfer curd to a small bowl. Press plastic wrap on top of
the curd bowl and chill in refrigerator 4 hours. Do ahead - can be made 2 days in advance,
Remove crust from freezer and dollop 1 1/2 cups ice cream over the crust, spreading in even layer.
Spread lemon curd over ice cream and spread remaining ice cream in a layer over curd; freeze until firm (about 2 hours).
Using an electric mixer, beat egg whites in a medium bowl until frothy. Beat in the cream of Tartar. With
mixer running, gradually add sugar. Beat until stiff peaks form. Spoon meringue over pie, spreading
to seal edges and swirling decoratively. Freeze pie.
Remove pie from freezer and decorate with lemon slices, blueberries, and raspberries;
using a kitchen torch, toast meringue until golden in spots.
Cut pie in wedges and serve immediately.