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.
Times
- Ready Time : 0 min
Servings
Ingredients
- 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
Directions
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
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5 Responses to Frozen Lemon Meringue Pie
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Pareve , Desserts , Passover Recipes , American , Do It Yourself, Freezer Friendly , Gluten Free, Parve Dessert , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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
can you just make the moose as a lemon moose without the merangue?
Yes you can. Just don’t do the egg white. Part at the end
I made this it tastes delicious, the only problem I had was it leaked everywhere one I put it in the springform pan