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Passover Lemon Pie


This is wonderful for the first seder dinner on Passover eve or any dinner during the season. Jewish people substitute fine Graham cracker or other cookie crumbs after Passover.


Almond Matzo Pie Crust

  • 1 cup blanched almonds
  • 1/4 cup granulated sugar
  • 1 egg, beaten
  • 1/2 cup almond or peanut oil
  • 1 1/4 cups matzo meal


  • 5 eggs, separated
  • 1 1/2 teaspoons slivered lemon zest
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 3/4 cup plus 10 tablespoons granulated sugar
  • 1 baked 9-inch Almond Matzo Pie Crust
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  1. Almond Matzo Pie Crust: Heat oven to 375 degrees F.
  2. Grind the almonds in a processor, adding 1 tablespoon of the sugar with the nuts to keep them from becoming oily while being ground.
  3. In a medium-size bowl, beat the egg. Stir in the oil, matzo meal, ground almonds and the remaining sugar until well mixed. Press the mixture into 2 (9-inch) pie plates, making a uniform layer on the bottom and up the sides.
  4. Bake for 12 to 15 minutes, until rims of the pie shells are lightly browned.
  5. Cool and fill the pie shells, or wrap and freeze one for later use.
  6. Filling: Combine egg yolks, lemon zest, lemon juice, water and the 3/4 cup sugar in the top of a double boiler. Cook over boiling water, stirring often, then constantly as the filling thickens for 15 minutes.
  7. Remove from the heat.
  8. Heat the oven to 400 degrees F.
  9. In a medium-size bowl, beat the egg whites until frothy, then gradually beat in the 10 tablespoons sugar. Beat until soft peaks form and the sugar is dissolved.
  10. Fold about one-third of the egg white meringue into the warm lemon filling. Spoon the filling into the pie shell.
  11. Spread the remaining meringue over the top, sealing it to the edges of the crust.
  12. Bake for 15 minutes, or until the meringue is lightly browned.
  13. Cool, but the pie is best served within 4 to 5 hours of baking.


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