Recipe: Lemon Angel Pie

Lemon Angel Pie

Makes 6 to 8 servings

This delicious and different dessert, a standard at the Seder, has become a popular party dessert throughout the year. If you use the heavy cream and butter instead of the pareve whipped topping and margarine, this pie becomes dairy.

Pie Shell

4 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract or inside scraped from 1 vanilla bean
1-1/4 cups sugar

Filling

1-1/2 cups sugar
1/3 cup potato starch
1/8 teaspoon salt
2 cups water
6 egg yolks, slightly beaten
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice
3 tablespoons margarine or butter

Topping

One 8-ounce carton pareve whipped topping, or 1 cup heavy cream, whipped
1/4 Cup shredded coconut or 1/4 cup toasted almonds (see below)

Toasting almonds
Preheat the oven to 450F. Spread out the almonds on a jelly roll pan or rimmed baking sheet and toast in the oven for 5 to 10 minutes.

Making the Pie Shell

1. Preheat the oven to 200F. With margarine or butter, grease a deep 10-inch glass pie plate well or the meringue crust will stick to the pie plate.

2. With an electric mixer, beat the egg whites at medium-high speed until they are frothy. Add the vinegar and vanilla. Turn the mixer speed to high. When the egg whites begin to hold soft peaks, start adding the sugar, 2 tablespoons at a time, beating thoroughly after each addition. Continue until all the sugar has been added and the egg whites are stiff and glossy but not too dry.

3. Spread the meringue in the well-greased pie plate, building up the sides and leaving the center flattened to hold the filling. Bake for 1 hour. Turn off the heat and allow the pie shell to remain in the oven for 1 hour with the door slightly ajar.

4. Remove the pie shell from the oven and let it cool completely. The center of the meringue crust may rise a little during baking and can be crushed to hold the filling after it has cooled. The crust can be prepared earlier in the day. Do not place in the refrigerator.

Making the Filling

1. In a large nonreactive saucepan, combine the sugar, potato starch, and salt. Gradually stir in the water. In a medium-sized bowl, mix the egg yolks, lemon zest, and lemon juice together. Slowly stir this mixture into the saucepan.

2. Over medium heat, using a wire whisk, cook the filling, stirring continuously, just until the mixture begins to thicken and become bubbly. Remove from the heat and stir in the margarine or butter. Allow the filling to cool for 15 to 20 minutes.

3. Meanwhile, make the topping. Preheat oven to 400F. Spread the coconut on a cookie sheet. Bake 5 to 8 minutes until coconut turns light browm Be sure to watch it carefully, as it browns quickly.

4. Fill the meringue shell. Place a layer of plastic wrap directly on top of the filling so it doesn't form a crust. When ready to serve, top with pareve whipped topping or whipped cream and garnish with toasted coconut or toasted almonds.

From:
Let My People Eat!
Passover Seders Made Simple
A Complete Guide to the Passover Seder
for Everyone: Jewish and Non-Jewish
by Zell Schulman
Macmillan USA
1998 $27.50 hardcover
ISBN: 0-02-861259-0