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Parve
Medium
10 Servings
Allergens 
40 Minutes
Diets
Lemon meringue pie was always a family favorite. I remember my mother serving it to my Zeidy a”h in the succah. This is a Pesach version that rivals the chometzdig one and is not too daunting to make. I brought a few pieces to a sheva brachos where the chassan was gluten free, and everyone preferred it to the regular dessert! Thanks, H.D.G., for the inspiration.
1/2 cup ground blanched almonds (see note)
1/4 cup Gefen Potato Starch
1/4 cup Gefen Confectioners’ Sugar
3-4 tablespoons walnut oil
2 large eggs
1/2 cup sugar
1 tablespoon Gefen Potato Starch
1/2 teaspoon Haddar Baking Powder
1/3 cup freshly squeezed lemon juice
1/2 teaspoon grated lemon peel (optional)
3 egg whites
small pinch salt
1/3 cup sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine-inch (23-centimeter) round pan (preferably Pyrex) with Gefen Parchment Paper.
In a small bowl, combine all crust ingredients. Press onto the bottom of the prepared pan. Bake for 10-11 minutes or until light brown. Set aside to cool.
In a small pot, whisk together all filling ingredients at low-medium heat. Stir constantly until thickened, about seven minutes. With a damp spatula, carefully smear the filling over the crust.
Beat egg whites and salt until frothy. Add sugar and continue beating until stiff peaks form. Spread evenly over lemon filling, taking care to fully cover the pie to the rim. Make meringue peaks by touching the meringue with the back of a spoon and pulling up. Bake for five minutes or until golden. Cool before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Hi. Could you use pecan nuts instead of almonds?
yes!