Lemon Pie

Since you cannot eat pie crust during Passover, but still want a tart dessert, Passover lemon pie was created.  Putting a Passover Sponge cake layer on the bottom, adding a lemon filling, putting whipped cream or merengue on top, and topping it with fresh strawberries—can’t beat it for an ending to the Passover Seder Meal.
(Passover Filling)

           1 cup sugar
4 tsp. potato starch
1 cup lemon juice
5 egg yokes
2 whole eggs
¼ tsp. salt (optional)
            1 Passover sponge cake*
Whisk sugar and potato starch together in a medium saucepan until you see no lumps.
Add lemon juice and whisk until blended with sugar-potato starch mixture.
Add yolks and eggs. Whisk well.
Place over medium heat and stir frequently,
including the bottom of the pan, until mixture comes to a boil.
Keep boiling until the mixture thickens. Remove from heat and let cool.
When ready, spoon mixture over the Passover Sponge Cake and place in refrigerator.

When ready to serve, top with whipping cream.

 +See PASSOVER SPONGE CAKE recipe baked in a 9 in pie pan.
Garnish with strawberries (optional)

Last modified on
Trackback URL for this blog entry.


Member Access