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The flavors of lemon meringue pie, minus the pastry. Perfect for Pesach!
1 and 1/4 cups nondairy whipped topping
1/4 to 1/2 cup Gefen Confectioners’ Sugar
3 to 4 lemons, juiced (or 6 to 8 tablespoons Heaven & Earth Lemon Juice)
2 tablespoons lemon zest, from 2 lemons
3 egg whites, room temperature
1 cup granulated sugar
In the bowl of an electric mixer, beat whipped topping until soft peaks form.
Slowly add confectioners’ sugar, then lemon juice. Fold in lemon zest.
In the bowl of an electric mixer, beat egg whites until frothy.
Slowly add granulated sugar and beat until stiff peaks form.
Spoon lemon cream into dessert cups.
Top with meringue and serve. (If you like, toast the meringue in an oven set to broiler or with a kitchen blowtorch. Watch carefully.)
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