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Submitted by Sarah P.
My mother got this recipe from an Israeli lady many years ago while living in Israel as a newlywed. It has been our family’s favorite for as long as I can remember.
1 cup flour
1/2 cup oil
1/4 cup confectioners sugar
1 and 1/4 cups cold water+1/4 c water, divided
1/4 cup+ 1 tablespoon freshly squeezed lemon juice, divided
1 cup sugar
1/4 cup corn starch
3 beaten egg yolks
3 tablespoons oil
3 egg whites
1/3 cup confectioners sugar
Preheat oven to 375F.
In a bowl combine flour oil and confectioners sugar until a coarse crumb forms. Press into a round oven to tableware dish.
Bake pie shell for 10-12 minutes.
Combine 1 and 1/4 cups cold water, 1/4 cup lemon juice and the sugar in a saucepan. Bring to a boil. After sauce boils allow to cool completely.
Combine 1/4 cup water and corn starch and add to the cooled lemon mixture.
Add egg yolks and bring to a full boil. Sauce should be thick like pudding. Shut flame.
Add oil and 1 tablespoon of lemon juice.
Pour the mixture onto the baked pie shell.
Beat the egg whites and confectioners sugar until a stiff snow is formed.
Spread the snow on top of the pie, form peaks.
Bake for 10-15 minutes until the top is golden.
How Would You
Rate this recipe?
This was great, it was a few steps but nothing complicated and used basic ingredients! I used a store bought crust to save a step, came out great. I didn’t figure out exactly how to make peaks on the topping part, so looked a little more rustic, maybe I whipped it too much.
Can I use lemon juice from a bottle or does it need to be fresh?
You can for sure use lemon juice from a bottle. The Heaven & Earth or Tuscanini lemon juice is just as good an option as fresh 🙂
why did my lemon mixture burn when i put it on boil?
How long did you boil is for?
When combining the pie ingredients, I got a runny mixture, not coarse crumbs. Is there a typo?
Hi Ratzy. What was runny; the filling or pie crust mixture?
can this be frozen?
Yes!