| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains | Jewish | Passover, Kugel, Fruits | 1 | Kugel |
INGREDIENTS
| 2 1/2 | Matzos, broken into very small pieces | |
| 2 | c | Apple juice |
| 1 | tb | Lemon juice |
| 2 | tb | Lemon rind, grated |
| 3 | tb | Shortening |
| 1 | pk | Vanilla sugar |
| 1/4 | c | Sugar |
| 1 | Egg, whole | |
| 2 | Egg yolks | |
| 1/4 | ts | Salt |
| 1/2 | c | Nuts, chopped |
| 1/2 | c | Sliced apples or bananas |
| 2 | Egg whites | |
| 1/4 | c | Sugar |
INSTRUCTIONS
MERINGUE Let matzos soak in apple juice for 15 minutes. Add lemon juice, lemon rind, shortening, vanilla, sugar, whole egg, yolks and salt. Spoon into greased 1 1/2 quart baking dish. Top with sliced fruit and nuts. Bake at 350f degrees for 25 minutes. Make meringue by beating egg whites until foamy; gradually beat in 1/4 cup sugar until soft peaks form. Cover fruit mixture with meringue; bake another 15 minutes. Serve warm. Source: Torah Prep High School for Girls Passover booklet. 1962. Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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