Books for cooks: Little pies just right for two

For country cooking without the worry of storing leftovers, pick up a copy of the new “Down-Home Cooking for One or Two” from Taste of Home Books.

The new book includes some 446 recipes that are good for newlyweds, empty nesters and novice cooks, editors said in a news release.

The book includes old-fashioned classics such as chicken noodle soup, biscuits and lasagna that serve two people. Dessert isn’t forgotten. The chapter includes recipes that make just eight Luscious Lemon Bars and individual servings of Mocha Cream Puffs and Cranberry Pear Cobbler.

It can be purchased from Reiman Media Group for $29.99. To order, send payment (plus $4.99 for processing and shipping one book, or $5.99 for two or more books) to: Country Store, Suite 9546, P.O. Box 990, Greendale, WI 53129-0990. For credit card orders call (800) 558-1013. The book is item number 36516.

Here’s the recipe from the book for Little Lemon Meringue Pies.

Little Lemon Meringue Pies

From “Taste of Home Down-Home Cooking for One or Two.” Recipe was submitted by Kathy Zielicke, Fond du Lac, Wisconsin

For the crust:

1/3 cup all-purpose flour

1/8 teaspoon salt

1 tablespoon shortening

1 tablespoon cold butter

1 teaspoon cold water

For the filling:

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1/2 cup cold water

1 egg yolk, beaten

2 tablespoons lemon juice

1 tablespoon butter

For the meringue:

1 egg white

1/8 teaspoon cream of tartar

2 tablespoons sugar

In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll each portion into a 5-inch circle. Transfer to two 10-ounce custard cups. Press dough 1 1/8 inch up sides of cups. Place on a baking sheet. Bake at 425 degrees for 7 to 10 minutes or until golden brown.

In a saucepan, combine sugar, cornstarch and salt. Gradually stir in cold water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat; stir in lemon juice and butter.

Pour into pastry shells. In a small mixing bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Spread evenly over hot filling, sealing edges to crust. Bake at 350 degrees 15 to 20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Yield: 2 servings

Approximate nutrition per serving: 468 calories, 21 grams fat (9.6 grams saturated, 39 percent fat calories), 5 grams protein, 67 grams carbohydrate, 137 milligrams cholesterol, less than 1 gram dietary fiber, 442 milligrams sodium.