Sweet and tart, this Passover dessert can be creatively served in hollowed lemon halves (be sure to save them after juicing!).
- Prep Time
- 6 ServingsServings
For the curd
- 3 Meyer lemons, juice and zest only (zest is optional)
- 1 grapefruit, juice only
- 6-oz. canola oil
- 1 1/2 cups sugar
- 5 eggs
- 2 egg yolks
- 3 egg whites
- 2/3 cup sugar
1 Whisk all ingredients in a medium saucepan.
2 Allow to cook for about 10 minutes on medium/low flame, stirring often.
Meanwhile, place a fine sieve over a tupperware that is a few inches deep. When curd thickens (it will not get super thick) remove from heat and
pour curd through sieve. Allow curd to cool and then place in fridge to chill.
3 Beat egg whites until foamy. Add about 2 tablespoons of the sugar and continue to beat until stiff peaks form. With machine on highest speed, slowly pour in the rest of the sugar until firm and shiny.
4 Fill prepared lemon or Meyer lemon halves (or small dessert cups, if using) with 2-3 tablespoons of chilled curd. Top with 2 heaping
tablespoons of meringue. Sprinkle with toasted coconut and/or candied Meyer lemon slices.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) - Subscribe Now