Recipe: Passover Lemon Meringue Pie

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What Lemon Meringue looks like when sliced by a "regular person" (The original image is no longer available, please contact KCRW if you need access to the original image.)

The great thing about this Passover Pie is that you can serve it the rest of the year and call it Gluten Free.  But I wouldn’t bother I would just call it really good Lemon Meringue Pie with Almond Crust.   Attention sweet tooth people! This recipe makes a puckery tart lemony filling.  If you prefer your pies on the sweeter side then add an additional ¼ cup sugar to the filling.

Here’s another tip; have eggs at room temperature before you separate the eggs from the whites. It will be easier and the whites will be at the proper temperature for making the meringue.  Also, you must have cream of tartar.  Don’t make the mistake of saying to yourself “well I don’t feel like running out to the store now”.  If you don’t have it, the meringue will never be quite right.  The act of whipping the egg whites denatures or unfolds the proteins in the eggs, allowing the billowy cloud like texture you want.  The cream of tartar ensures denaturing.

Making Lemon Meringue Pie isn’t hard.  The only trick is timing the filling and the meringue.  You must put the meringue over very warm to hot filling.  If you don’t you risk the dreaded weeping of the egg whites.  And crying over Pie is just wrong.

Keep reading for the recipe…