INGREDIENTS

INSTRUCTIONS

Toasting almonds: Preheat the oven to 450F. Spread out the almonds on
a jelly roll pan or rimmed baking sheet and toast in the oven for 5  to
10 minutes.  Making the Pie Shell: 1. Preheat the oven to 200F. With
margarine or  butter, grease a deep 10-inch glass pie plate well or the
meringue  crust will stick to the pie plate.  2. With an electric
mixer, beat the egg whites at medium-high speed  until they are frothy.
Add the vinegar and vanilla. Turn the mixer  speed to high. When the
egg whites begin to hold soft peaks, start  adding the sugar, 2
tablespoons at a time, beating thoroughly after  each addition.
Continue until all the sugar has been added and the  egg whites are
stiff and glossy but not too dry.  3. Spread the meringue in the
well-greased pie plate, building up the  sides and leaving the center
flattened to hold the filling. Bake for  1 hour. Turn off the heat and
allow the pie shell to remain in the  oven for 1 hour with the door
slightly ajar.  4. Remove the pie shell from the oven and let it cool
completely. The  center of the meringue crust may rise a little during
baking and can  be crushed to hold the filling after it has cooled. The
crust can be  prepared earlier in the day. Do not place in the
refrigerator.  Making the Filling: 1. In a large nonreactive saucepan,
combine the  sugar, potato starch, and salt. Gradually stir in the
water. In a  medium-sized bowl, mix the egg yolks, lemon zest, and
lemon juice  together. Slowly stir this mixture into the saucepan.  2.
Over medium heat, using a wire whisk, cook the filling, stirring
continuously, just until the mixture begins to thicken and become
bubbly. Remove from the heat and stir in the margarine or butter.
Allow the filling to cool for 15 to 20 minutes.  3. Meanwhile, make the
topping. Preheat oven to 400F. Spread the  coconut on a cookie sheet.
Bake 5 to 8 minutes until coconut turns  light browm Be sure to watch
it carefully, as it browns quickly.  4. Fill the meringue shell. Place
a layer of plastic wrap directly on  top of the filling so it doesn't
form a crust. When ready to serve,  top with pareve whipped topping or
whipped cream and garnish with  toasted coconut or toasted almonds.
Note: This delicious and different dessert, a standard at the Seder,
has become a popular party dessert throughout the year. If you use  the
heavy cream and butter instead of the pareve whipped topping and
margarine, this pie becomes dairy.  From: "Let My People Eat! Passover
Seders Made Simple A Complete  Guide to the Passover Seder for
Everyone: Jewish and Non-Jewish by  Zell Schulman Macmillan USA 1998
$27.50 hardcover ISBN: 0-02-861259-0  Formatted by Carole Walberg
Recipe by: "Let My People Eat!"  by Zell Schulman  Posted to MC-Recipe
Digest by "Bob & Carole Walberg"  <walbergr@mb.sympatico.ca> on Apr 7,
1998

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