All April, Rania Harris has been showing off recipes for a special Easter holiday meal! This week, she’s back with recipes for two family favorites at her home – Easter morning breakfast and dessert.

Sour Cream Waffles with Strawberry Syrup

3 eggs – separated
¾ cup milk
½ cup melted unsalted butter
1 teaspoon vanilla
¾ cup sour cream
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder

Strawberry Syrup (see recipe)

Beat the egg yolks in a large bowl. Beat in the milk, melted butter, vanilla and sour cream.

Combine flour, salt, baking soda and baking powder in a bowl. Add dry ingredients into egg mixture and beat well.

Beat egg whites until stiff. Carefully fold into batter.

Bake in Belgian waffle maker according to manufacturer’s directions.

Serve with Strawberry Syrup

Strawberry Syrup
1 pound fresh strawberries, hulled and diced
1 cup sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest

In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.

Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)

Yield: 2 ½ cups

Lemon Meringue Pie

1 – 9” pre-made pie shell made from a refrigerated pie crust – baked according to the package directions

Filling and topping:
1 ¾ cups sugar
1/3 cup cornstarch
1½ cups water
½ cup fresh squeezed lemon juice
5 large eggs – separated
2 tablespoons grated lemon peel

½ cup sugar
½ teaspoon cream of tartar

Prepare and bake crust according to package directions and set aside.

Heat oven to 325 degrees.

Filling and topping:
Whisk 1 ¾ cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1½ cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add 5 yolks and lemon peel, whisk to blend. Cook over medium high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.

Using an electric mixer, beat whites with cream of tartar until soft peaks form – gradually add in ½ cup sugar – beating until stiff and shiny. Mound meringue atop warm filling and seal edges. Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour and chill up to 6 hours.

Serves: 8

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