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Pie, Lemon Meringue Frozen (P, KLP, TNT)
Source: "MealLeaniYumm," by Norene Gilletz
Serves: 12

1/2 package Passover Mandelbrot, crushed with 3 tbsp. melted margarine (she also has a recipe for Passover pie crust in her book, but this is easier...)

3 whole eggs
3 egg yolks, reserve the whites
1/2 cup fresh or bottled lemon juice
Zest of 1/2 lemon
1-1/4 cups sugar
3 tbsp. additional sugar

6 additional egg whites (make an omelet for breakfast or dinner with the yolks!)
1 tbsp. sugar

Make Crust:
Press the crumb/margarine mixture in the bottom of a sprayed springform pan (9"-10"). Don't bake; continue as follows:

Make Filling:
Combine whole eggs, egg yolks, lemon juice, zest, and 1-1/4 cups sugar in top of a double boiler over simmering water. Heat until thick, stirring constantly. Let cool.

Beat the reserved 3 egg whites until foamy. Gradually beat in 3 tbsp. additional sugar. Beat until stiff.

Fold into cooled lemon mixture. Pour over crust.

Wrap with foil. Freeze at least 4 hours or overnight.

Make Meringue and Assembly:
Beat 6 egg whites until foamy. Gradually add 1 tbsp. sugar and beat until stiff.

Spread on frozen dessert. Broil until meringue is light brown. Return to freezer.

Poster's Notes:
I made Norene Gilletz's lemon meringue frozen dessert, from her book MealLeaniYumm which is in my freezer right now--it's easy--a lemon filling, you broil the meringue, then freeze the whole thing, and it looks gorgeous. It will go well with all the chocolate desserts I'm serving. You use lots of eggs, but each serving is only 1/2 a yolk...

Posted by Jane Kramer

Nutritional Info Per Serving: N/A