Reverse Lemon Meringue Pie....

Made this for the first time at bunko too and REALLY liked it!! Not too heavy of a lemon flavor, and meringue crust is perfect!!!

4 eggs, seperated
1 cup sugar
1/4 tsp. cream of tartar
1/2 cup sugar
3 Tbsp. lemon juice
1 Tsbp. grated lemon rind
1/4 tsp. salt
2 cups Whipping Cream

Beat the 4 egg whites, gradually add 1 cup of sugar and cream of tarter. Beat until stiff but not day. Spread on bottom and sides of buttered 9 inch pie pan.

Bake at 350 degrees for 45-60 minutes.

Cool.

Take the 4 egg yokes and beat slightly. Stir in the 1/2 cup sugar, lemon juice, and lemon rind, and salt. Cook until thickened in the microwave for 4 minutes, stirring every 30 seconds. Let cool.

Whip 2 cups whipping cream and fold 1/2 of the whipped cream into the cooled lemon mixture. Pour into cooled meringue shell/crust. Top with the remaining whipped cream. Chill for 24 hours!

Strwberry and Cream Cheese French Toast

Strawberry and Cream Cheese French Toast
This is a great one that you can prepare ahead of time and throw in the oven in the morning.
1 loaf french bread, cut into 1 inch slices.
Whipped cream cheese

Spread cream cheese between two slices of bread, place sandwiched slices in a glass pan sprayed with cooking spray.

Mix together:
4 eggs
1 cup milk
1/4 cup sugar
1/4 tsp salt
1/4 tsp cinnamon

Pour over bread and let sit for five minutes, turn bread over and cover pan with saran wrap. Refrigerate overnight. Drizzle melted butter over the top and bake at 400 degrees for 25 to 30 minutes.

Whipped Topping:
1 pt whipping cream
1/4 cup sugar
2 tsp. almond or amaretto flavoring

Top with strawberries mixed with sugar and the whipped topping.