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In any community, new moms and their families can benefit from acts of cooking kindness.

BY KRYSTAL HORUDKO CHARLOTTETOWN, PE

In the small farming town of Nipawin, Saskatchewan, where I was raised, it’s not uncommon for the matriarchs of our little slice of prairie heaven to prepare meals for neighbors. When my father passed away several years ago, I walked into my mother’s kitchen to find her fridge bursting with enough food to feed the entire block. In that spirit, when my co-worker had a baby, I prepared lasagna, salad, bread and chocolate cake. She was so touched by the gesture, she cried. If memory serves, I did, too.

A few months later when my childhood friend

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Pastry for single-crust pie

1 cup sugar

5 Tbsp. cornstarch

1/2 tsp. salt

1 cup water

1 cup orange juice

4 large egg yolks

1/2 cup lemon juice

2 Tbsp. butter

1 tsp. grated lemon zest 1 tsp. grated orange zest

4 large egg whites 1 tsp. vanilla extract 1/4 tsp. cream of tartar 1/2 cup sugar

• had her daughter, I repeated the meal for her family. Despite being invited in, I never stayed longer than to drop off the plates and share a brief, heartfelt hug with my friends. Fast-forward to the birth of my second son, during the hottest week of August on Prince Edward Island. The afternoon we came home from the hospital, I took a nap and did not hear my dogs bark when the doorbell rang.

When I awoke, I walked into the kitchen to a freshly baked lemon meringue pie. My next-door neighbor, Donna, had made it when she saw us pull into the driveway. It was so wonderful to be blessed by her thoughtfulness. That she would bake a pie on such a hot day is a testament to what a great woman she is.

1. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond the rim; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights or dried beans.

2. Bake until bottom is lightly browned, 8-10 minutes. Remove foil and weights; bake until golden brown, 5-8 minutes longer. Cool on a wire rack. Reduce oven to 350°.

3. Meanwhile, in a large saucepan, mix sugar, cornstarch and salt. Whisk in water and orange juice. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer (mixture will be thick). Remove from heat.

4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in the lemon juice, butter, and lemon and orange zests.

5. For meringue, in a large bowl, beat egg whites with vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.

6. Transfer hot filling to crust. Spread meringue over filling, sealing to edge of crust; swirl top with the back of a spoon.

7. Bake until meringue is golden brown, 13-16 minutes. Cool on a wire rack 1 hour. Chill before serving. Refrigerate leftovers.

415 cal., 17g fat (10g sat. fat), 140mg chol., 318mg sod., 62g carb. (41g sugars, 1g fiber), 6g pro. Combine 11/4 cups all-purpose flour and tsp. salt; cut in cup cold, cubed butter until crumbly. Gradually add 3-4 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape dough into disk. Cover and refrigerate 1 hour or overnight.