What? A normal dessert just for Passover? Yup, that’s right. There’s nothing chametz about lemon meringue pie, except the crust, and that’s easily changeable! It’s also inherently pareve, so you can bring it to your seder and impress everyone. It’s definitely a refreshing citrus-y bite to such a heavy seder meal. Trust me, I made this last year for the first seder and everyone was shocked! there were two other cakes on that table, and they didn’t get touched. People only ate this one, and at the end of the night, only two slices remained. So yeah, it’s delicious.
Okay, so if you don’t eat kitniyot, this recipe is not so kosher for passover, because the lemon curd is thickened with corn starch. But try it with potato starch, that might work, too. Or try the recipe Stephanie used for her lemon macarons, which, by the way, would be a good dessert to make for passover. Or you’ll just have a more runny lemon curd filling. I’m not sure how to handle that. Maybe you can just make this after the holiday.
Lemon Meringue Pie, adapted from Bon Appetit:
To make the crust:
- 1 package Hagadda Baby Fingers
- 5 tablespoons flavorless oil
1. Crush the cookies in a zip top bag until the crumbs are like powder – I used a water bottle to do this, and it was quite easy.
2. Pour crackers into a bowl and add oil, one tablespoon at a time, mixing well with your fingers.
3. Squeeze crust together. If it sticks, you know it’s ready. Transfer to tart pan or pie dish.
To made the lemon curd/filling:
- 1 cup sugar
- 4 teaspoons corn starch (try it with potato starch and let me know how it works)
- 2/3 cup fresh lemon juice (4 1/2 lemons)
- 4 whole eggs
- 1 tablespoon finely grated lemon zest (3 lemons)
1. Whisk sugar and corn starch in medium saucepan until there are no lumps.
2. Gradually whisk in lemon juice
3. Add eggs one at a time, whisking to blend well after each addition.
4. Stir in the lemon zest and then whisk constantly over medium heat until filling thickens and bubbles. This took about 17 minutes.
5. Remove from heat and transfer to crust. Smooth out the top.
To make the meringue:
- 6 egg whites
- 1/4 teaspoon kosher salt
- 1 cup sugar
1. Using an electric mixture, beat egg whites and salt until frothy.
2. Gradually beat in sugar, and continue beating until white and glossy.
3. Spread meringue over warm filling, making sure the meringue reaches the crust at the edges. (Alternatively, you can use your piping bag and pipe dots around the whole pie. make sure to spread a layer at the bottom just to make sure everything is covered, then start piping from the outside in – if you pipe, skip the next step).
4. Using a spatula, form peaks and swirls in the meringue – the more peaks, the more browning!
5. Bake pie for 15 minutes at 375 degrees, until the meringue is golden brown.
6. Cool completely and serve.
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