Passover recipe - Lemon Meringue Pie

April 7, 4:11 PMPasco County Food ExaminerSusan Slade

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Pasco County Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Lemon Meringue Pie. Wikipedia

Passover Lemon Meringue Pie

My thoughts have been on Easter, but the first day of Passover is on Thursday, so I thought I would share a recipe with you.

Ingredients:

• One and a half cups matzo meal
• One eighth of a teaspoon of salt
• One third of a cup of melted butter or margarine (in older recipes this was shortening)
• One and a third cups of sugar
• 3 eggs
• 6 tablespoons butter
• One third of a cup of lemon juice
• 2 teaspoonfuls of grated lemon rind
• 3 egg whites

 First mix the matzo meal, salt, melted butter or margarine together.  Have a 9 inch greased pie dish ready and press this into the base of it.  Bake the base for 20 minutes in the oven at 350 degrees.

Combine the eggs, seven eights of a cup of sugar, the solid butter, lemon juice and rind, in the top of a boiler/double saucepan.  Put hot water in the bottom part, and cook over a low heat, making sure you stir all the time.  The mixture will thicken up, so take it off the heat, and allow it to cool.  This goes into the cooked pie crust.

Beat the egg whites until they are stiff and then fold them into the remaining quarter of a cup of sugar.  Pile this on top of the lemon filling, and lift it with the back of the spoon to give it peaks.

Bake in the oven at 375 degrees for around 10 minutes.  It should have a slightly golden brown top.

This is a really delicious dessert for Passover.

For Easter you can try my Rum, Sherry, or Brandy trifle, or my Rich Fruit Cake, for any special occasion.