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. Prep time does not include freeze time.
Frozen Lemon Meringue Pie
Servings
8 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
Instructions
- Filling:
- 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.
- Topping:
- 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
- magazine passover 2012
Does anyone know what size spring form pan to use? TY
9 inch is best
It refers to a non dairy whipping cream which is subbing for heavy whipping cream, if dairy you can go with that.
For the “2 cups of whipped topping,” do you mean 2 cups of “heavy whipping cream” (just the liquid in the carton) or should I use a prepared whipped cream such as Cool Whip? Or do I need to make a whipped topping with heavy whipping cream/powdered sugar/vanilla extract (which I doubt because that’s not specified). Can you please provide clarification on this step? Thanks in advance!
Umm, We are having a bird flu problem in the United States and have been told not to consume raw eggs (never a good idea but especially now). I might have to file this one under no. Sorry
Well? This recipe is more timely, to make and not cooking filling using eggs. is a bit risky. I’d forgo the lemon meringue for for Passover. And make one in the usual way once Passover and make I can make it via my grandmothers recipe. Using corn starch. There are more than enough desserts for passover that are delicious, and rich, and “TRADITIONAL”. Some of the recipes you provide are wonderful, traditional or not. THis one however seems to be very time consuming ingredients that are not fresh but filled with chemicals as Non dairy whipped cream. Whipped cream is “not” meringue. Meringue in made from egg whites and sugar . Beaten until stiff in an electric mixer. Grandma used to mix them via a hand held rotary egg beater. I don’t go that far, but use a my stand mixer and make whatever I make for Passover or other Holdidays/ Shabbat on days one is permitted to use them. Sorry. Usually love your recipies, Make many recipes from Chabad Cook Book,, Love/ Kinishes, Sarah Kasdan, and Arthur Schwartz massive cook book. Use his brisket recipe for the best brisket I’ve ever had. Other wise recipies handed down from my family Great grandmother to mother to aunt to sister to friends who are observant. I wish, you , your family a very sweet “rest of Passover.”.
when you add the lemon juice do you mix it in by hand ?
when you add the lemon juice are you mixing it in by hand ?
You can use your hand or just a quick mix with the mixer
Is the non-dairy whipped topping, the whip thats already whipped or the those frozen whipps that you dont whip and just pour in ,in the liquid form?
Thanks
This is referring to the liquid whip, some are frozen, but not always, that you add to the bowl and then you whip, if you were making it dairy it would be heavy whipping cream, but to be parve we are suggesting a dairy free version.
Either one will work fine, it will just effect how thick it is
so what size springform pan should we use 8″ or 9″. thanks
It is best with fresh, but 100% lemon juice from a bottle will be fine
Tamar Genger MA, RD
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Does this need to be made with fresh lemon juice?
is there is substitute for the parve milk?
Yes. It’s ice cream. Must be frozen
Does it have to be frozen?
As far as problem of raw eggs you can get pasteurized eggs
I too used raw eggs…not sure what to use in place of eggs…if there is a substitute please share
so easy to make and my wife and I just love this recipe…we cannot wait until I make it again
HI Sarala
I have only used raw eggs.
This sounds so yummy, are you able to use a different ingredient instead of the raw eggs? for ex: oil
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.
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!
I have not done it any other way. Sorry. It makes the mousse light and fluffy.
Is there a substitute for using raw egg yolks?
I made this it tastes delicious, the only problem I had was it leaked everywhere one I put it in the springform pan
Yes you can. Just don’t do the egg white. Part at the end
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?
isn’t there a problem with the egg whites being raw?
the recipe sounds great except for that.