Lemon Meringues Stuffed With Lemon Cream For Passover Recipes

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

LEMON MERINGUES STUFFED WITH LEMON CREAM FOR PASSOVER

Steps:

• FOR THE MERINGUES: Allow the egg whites to stand at room temperature for 30 minutes. If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
• Cover two baking sheets with parchment paper.
• Preheat oven to the lowest possible temperature, 140-175 degrees.
• Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
• Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
• Fold in vanilla and almond extracts.
• Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles.
• Place the two baking sheets in the oven for 4 hours.
• When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.
• When completely cool, place in an airtight covered container. Store at room temperature for up to three days.
• FOR THE LEMON CREAM: In a medium saucepan, combine the sugar and potato starch.
• Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.
• In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream.
• Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes.
• Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
• Cool to room temperature or refrigerate overnight or up to 2 days in advance.
• In a large bowl, with mixer at a high speed, whip the whipping cream.
• With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.
• FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.
• Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
• Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
• Store in an airtight container until ready for use.
• TO ASSEMBLE: spread half the meringues with lemon cream. Top with remaining meringues.
• Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew. Serve immediately.