Lemon Meringue Pie for Passover
Pies & Pastries
Mix the beaten egg yolks with 1/2 cup of the sugar, the potato starch,water, salt, lemon rind,and juice. Cook over boiling water
stirring constantly until the mixture is thick and smooth, remove from heat. Beat the whites until stiff with the remaining 1/2 cup of sugar. Fold about 1/2 of the egg whites into the lemon mix and then use the rest to top the pie. Bake at 325 for about 15 mins. until very light brown.