Recipe by Brynie Greisman

Passover Lemon Meringue Pie, Two Ways

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Parve Parve
Medium Medium
10 Servings


- Tree nuts - Egg

Lemon meringue pie was always a family favorite. I remember my mother serving it to my Zeidy a”h in the succah. This is a Pesach version that rivals the chometzdig one and is not too daunting to make. I brought a few pieces to a sheva brachos where the chassan was gluten free, and everyone preferred it to the regular dessert! Thanks, H.D.G., for the inspiration.


Nut Crust

  • 3-4 tablespoons walnut oil

Lemon Filling

  • 1/3 cup freshly squeezed lemon juice

  • 1/2 teaspoon grated lemon peel (optional)

Meringue Topping

  • 3 egg whites

  • small pinch salt

  • 1/3 cup sugar


Prepare the Lemon Meringue Pie


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine-inch (23-centimeter) round pan (preferably Pyrex) with Gefen Parchment Paper.


In a small bowl, combine all crust ingredients. Press onto the bottom of the prepared pan. Bake for 10-11 minutes or until light brown. Set aside to cool.


In a small pot, whisk together all filling ingredients at low-medium heat. Stir constantly until thickened, about seven minutes. With a damp spatula, carefully smear the filling over the crust.


Beat egg whites and salt until frothy. Add sugar and continue beating until stiff peaks form. Spread evenly over lemon filling, taking care to fully cover the pie to the rim. Make meringue peaks by touching the meringue with the back of a spoon and pulling up. Bake for five minutes or until golden. Cool before serving.


To make this recipe deconstructed, as shown in the photo, prepare each component separately. Spread the crust on a baking sheet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10-12 minutes, or until lightly browned. Prepare the filling and place in a container until ready to use. Prepare the meringue topping, and pipe onto a parchment-lined baking sheet. Bake at 250 degrees Fahrenheit (120 degrees Celsius) for one hour. Turn off oven and leave the oven door closed until the meringues cool. Assemble with fresh fruit right before serving.


Photography: Moishe Wulliger Food Styling: Renee Muller

Passover Lemon Meringue Pie, Two Ways

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Rachaeli Stromberg
Rachaeli Stromberg
3 years ago

Hi. Could you use pecan nuts instead of almonds?

Reply to  Rachaeli Stromberg
3 years ago