Lemon Angel Pie
| Yield: | 6 Servings |
| Categories: | Passover, Desserts |
| PIE SHELL | ||
| 4 | lg | Egg whites |
| 1 | ts | White vinegar |
| 1 | ts | Vanilla Extract; Or |
| 1 | Vanilla Bean; Scraped Inside | |
| 1 1/4 | c | Sugar |
| 1 1/2 | c | Sugar |
| 1/3 | c | Potato starch |
| 1/8 | ts | Salt |
| FILLING | ||
| 2 | c | Water |
| 6 | Egg yolks; slightly beaten | |
| Grated zest of 1 lemon | ||
| 1/2 | c | Freshly squeezed lemon juice |
| 3 | tb | Margarine or butter |
| TOPPING | ||
| 1 | 8-ounce carton pareve whipped topping; Or 1 Cup Heavy Whipping Cream, Whipped | |
| 1/4 | c | Shredded Coconut; Or |
| 1/4 | c | Toasted Almonds; See Note |
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