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Recipe by Family Table

Rebbetzin Belsky’s Lemon Meringue Pie

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Rebbetzin Belsky’s Lemon Meringue Pie
Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Gluten - Egg - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian - Salt Free

Ingredients

Crust

Filling

  • 1 cup sugar

  • 1/4 cup Gefen Cornstarch

  • 1 and 1/2 cups cold water

  • 3/4 tablespoon oil

Meringue

  • 3 egg whites

  • 1/3 cup sugar

Directions

Prepare the Lemon Meringue Pie

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Knead together crust ingredients, adding the water one tablespoon at a time, as needed. Roll out and arrange in a pie pan. Place pan in the oven and bake for 10 minutes.

3.

Meanwhile, combine sugar, cornstarch, and cold water in a saucepan over a low flame. Cook until thickened. Remove from fire and add in oil and lemon juice. Mix well.

4.

In a small bowl, beat the yolks with a fork. Pour some of the sugar/lemon mixture into the yolks and mix, then pour the yolks into the pot and mix until combined. Pour into the par-baked pie shell.

5.

Beat together the egg whites, sugar, and cornstarch for the meringue. Spread the meringue on top of the pie and bake for 25 minutes.

Credits

Photography and Styling by Baila Rochel Leiner

Recipe tags

citrus delicious dessert heimishe lemon lemon meringue non-dairy desserts pie Shabbos traditional
Rebbetzin Belsky’s Lemon Meringue Pie

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