The flavors of lemon meringue pie, minus the pastry. Perfect for Pesach!
In the bowl of an electric mixer, beat whipped topping until soft peaks form.
Slowly add confectioners’ sugar, then lemon juice. Fold in lemon zest.
Start with 1/4 cup confectioners’ sugar and taste the cream. If you want a sweeter cream, add up to an additional 1/4 cup confectioners’ sugar. The amounts of lemon juice and zest can also be adjusted to your liking.
In the bowl of an electric mixer, beat egg whites until frothy.
Slowly add granulated sugar and beat until stiff peaks form.
Spoon lemon cream into dessert cups.
Top with meringue and serve. (If you like, toast the meringue in an oven set to broiler or with a kitchen blowtorch. Watch carefully.)