CityView Magazine

1 cup sugar 2 tablespoons flour ½ stick butter Juice of 1 lemon 3 eggs, separated 1 cup whole milk Grated rind of lemon 1 baked 9-inch pie shell Mix sugar, beaten egg yolks, flour and milk in a saucepan. Add butter. Cook over medium heat, stirring constantly while mixture is hot, add lemon juice and rind. Cool until thickened. Make meringue, adding 2 tablespoons of sugar. Spread on custard in pie shell. Bake at 350 degrees for 10-15 minutes. LEMON MERINGUE PIE A recipe given to me by my sweet mother, Ann Lawson, who passed away in June. My mother, Ann Lawson, was the consummate hostess and always had some homemade dessert or sweet creation to share when someone stopped by her home. Mother started making this candy at Christmas when I was in high school. It was always one of my favorites, and I've made it ever y Christmas since I've been married. My husband Hector and my children love it too! This Christmas will be bittersweet with the absence of my mother. However, I am so thankful for wonderful memories of a caring and loving mother who shared her love of cooking with ever yone she knew. - Cher yl Lawson Ray CHOCOLATE CANDY 1 bag milk chocolate pieces 1 bag peanut butter pieces 2 tablespoons cooking oil 2 cups dr y roasted peanuts Melt milk chocolate and peanut butter pieces with oil in microwave, 1 minute at a time - the stir - usually melts with 2-3 minutes. Stir in nuts. Drop by teaspoonful onto waxed paper or into miniature candy cups. Can refrigerate to set. May need to refrigerate for storage. My late grandmother, Frances Hasty, loved to bake and tr y out new recipes. For many years for the holidays, she would always order Superior Baker y's lemon meringue pie, and it was great. One year, she decided to tr y to recreate it at home. She made a lemon meringue pie with a little twist, it was Geegee's Lemon Pie. This is my favorite recipe of hers and I know she would love to share it with the Fayetteville community. – Lia Hasapis Debbie Johnson, once a beloved Fayetteville schoolteacher who has since retired and moved to Wilmington, grew up in a family of six sisters. Her mother, Jean Craddock, made a simple, but scrumptious blueberr y torte that was a family favorite. "There weren't many leftovers in my house," Johnson said. "That was one of the good memories from my childhood." Johnson's sister Betty became the keeper of the recipe after their mother died. Over the years, she fielded so many calls from one sister or another wanting her to repeat the ingredients and directions that she finally came up with a solution. "She made us all a plate with the recipe on it," Johnson said. "It's so easy to prop it up and follow the directions. Those memories we take for granted, sometimes tend to disappear. Now I always know where it is." BLUEBERRY TORTE Crust: 2 ½ cups graham cracker crumbs ½ cup sugar 1 stick butter Mix together, place in pan, brown in oven at 350 degrees. Filling: 16 ounces cream cheese 1 cup sugar 6 tablespoons milk Cream together, place on crust, sprinkle pecans on top. Topping: ½ pint whipping cream Add sugar to taste. Whip. Add 1 can of blueberr y pie filling Place on top of filling Chill – eat – enjoy 32 December 2020

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