Because berries release a lot of liquid as they cook, they'll turn into soup or at least make the bottom crust soggy when baked in a pie. To avoid this, cook the fruit long enough for it to release its liquid and for some of the liquid to evaporate, and then thicken the mixture with cornstarch. You can also cook the berries just long enough to get them to release their liquid, then drain them ..

A traditional lemon meringue pie is made by filling a prebaked pie crust with lemon curd, topping with soft meringue, and baking. In this version, a hard meringue shell replaces the traditional pie crust and an especially tangy lemon curd is used as a counterpoint to the sweet crust and soft meringue topping. Whipped cream is added last. The delicate interplay of flavors and textures - the crunch ..

A quick and easy on the go breakfast. Takes minutes to make and will fill you up for hours.