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Frozen Lemon Meringue Pie


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Frozen Lemon Meringue Pie


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Frozen Lemon Meringue Pie

This is one of my favorite Pesach dessert recipes that I handpicked from Gatherings, a cookbook published by Netivot HaTorah Day School, and available through Feldheim Publishers.


  • Ready Time : 0 min




  • 5 egg yolks
  • 1 1/4 cup sugar
  • 2 cups non-dairy whipped topping
  • 3/4 cup lemon juice
  • 1 lemon zest
  • 2 egg whites
  • 1/4 cup sugar


In the bowl of an electric mixer, beat egg yolks until thick and creamy. Add sugar and continue beating until light yellow. Remove from bowl and set aside.
Add non-dairy whipped topping to the bowl. Whip until soft peaks form. Add lemon juice and zest. Fold whipped cream mixture into yolk mixture and pour into spring form pan.
Cover and freeze for 5 hours.
In the bowl of an electric mixer, beat egg whites with sugar until soft peaks form. Remove pie from freezer and spread egg white mixture over mousse. Brown the top using a kitchen torch, or broil for 1 minute. Return to freezer. Serve frozen.

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now


About Naomi Nachman


Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.




17 Responses to Frozen Lemon Meringue Pie

  1. avatar says: KAREN

    isn’t there a problem with the egg whites being raw?
    the recipe sounds great except for that.

    • I use raw eggs in this recipe. I keep them on the fridge. Making sure they are always cold. Never had a problem

  2. avatar says: goodmand

    can you just make the moose as a lemon moose without the merangue?

  3. avatar says: vidtrans

    I made this it tastes delicious, the only problem I had was it leaked everywhere one I put it in the springform pan

  4. avatar says: Mir

    Is there a substitute for using raw egg yolks?

    • I have not done it any other way. Sorry. It makes the mousse light and fluffy.

  5. avatar says: Wendy

    Used a 10.5inch springform pan. Lemon filling comes up only about half way up sides at most. Is this correct or do I need to make more of the lemon filling. Fyi my friend pressed a macraroon crust i to the bottom of the pan which we pre cooked for 10 min. Smells delicious!

  6. avatar says: alissahe

    Came out great! Looks beautiful and tastes incredible. I cut down on the sugar but we always like things far less sweet than recipes call for so this wasn’t an exception or comment on the recipe so much as personal taste.

  7. This sounds so yummy, are you able to use a different ingredient instead of the raw eggs? for ex: oil

  8. so easy to make and my wife and I just love this recipe…we cannot wait until I make it again

  9. I too used raw eggs…not sure what to use in place of eggs…if there is a substitute please share

  10. avatar says: Sara

    As far as problem of raw eggs you can get pasteurized eggs

  11. avatar says: Jenilee

    Does it have to be frozen?

  12. Yes. It’s ice cream. Must be frozen

  13. avatar says: Faigie

    is there is substitute for the parve milk?

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