By: Robin Kurss

I love Lemon Meringue pie. We made this deconstructed one at our Into the Kitchen for Passover cooking class a few weeks ago. It has a few steps, but all can be done days in advance and put together before just before serving. It’s the perfect light dessert after any meal. Wishing you and yours a very delicious Pesach!

INGREDIENTS:
Lemon Curd:
• ½ c lemon juice
• ½ c coconut milk or heavy cream
• Zest of 2 lemons
• 1 egg + 2 yolks, beaten
• 1 ½ T potato starch

Meringue Shards:
• 4 egg whites
• ¾ c sugar
• ¾ c powdered sugar
• Zest of 1 lemon

Lemon Whipped Cream:
• 1 c nondairy whipping cream or real cream
• 1 T lemon zest
• 1 T lemon juice
• ¼ c powdered sugar

Crumble:
• Zest of 1 lemon
• 1/3 c almond flour
• 1/3 c potato starch
• 1/3 c brown sugar
• ½ stick margarine or butter, melted
• Pinch salt

DIRECTIONS:

1. Make curd: in pot over medium heat, combine lemon juice, cream, zest and ¼ c sugar. Bring to simmer, remove from heat and set aside. In a medium bowl whisk egg and yolks, potato starch and ¼ c sugar until pale and thick. Temper the eggs with the above mixture and cook on low for 5-6 minutes until thick. Transfer to a bowl and cover with plastic wrap and refrigerate till cold.
2. Make shards: Preheat oven to 200. Line 2 baking sheets with parchment. Place all ingredients in the bowl of a mixer and beat until stiff peaks form. Divide onto baking sheets and spread into a thin layer. Bake for 2 hours. Allow to cool in oven overnight. Break into shards and store in an airtight container.
3. Make whipped cream: Beat all ingredients until soft peaks form. Store in covered container in fridge till serving.
4. Make crumble: Preheat oven to 300. Cover a baking sheet with parchment. In a bowl, combine all ingredients with a fork and spread on baking sheet in an even layer. Bake 10 minutes. Crumble mix with a fork and bake another 5 minutes. Cool and store till serving.
5. To serve: Place curd on plate. Decorate with shards and whipped cream. Sprinkle with crumbs. Decorate with slices of fresh lemon, lemon zest or mint if you like.