📝 About This Recipe
This exquisite dessert proves that you don't need dairy to achieve a silky, decadent lemon curd and a towering, cloud-like meringue. Our version balances the sharp, vibrant tang of fresh Eureka lemons with a buttery, shortbread-style crust made from high-quality plant-based fats. It is a show-stopping centerpiece for any Shabbat table or festive gathering, offering a refreshing citrus finish that feels both light and luxurious.
🥗 Ingredients
The Flaky Pareve Crust
- 1 1/2 cups All-purpose flour (sifted)
- 1/2 cup Vegetable shortening or Vegan butter (chilled and cubed)
- 1 tablespoon Granulated sugar
- 3-4 tablespoons Ice water (use only as much as needed)
- 1/2 teaspoon Salt (fine sea salt)
Zesty Lemon Filling
- 3/4 cup Fresh lemon juice (approximately 4-5 large lemons)
- 1 tablespoon Lemon zest (finely grated)
- 1 1/2 cups Granulated sugar
- 1/3 cup Cornstarch (whisked to remove lumps)
- 1 1/2 cups Water (room temperature)
- 4 large Egg yolks (room temperature, beaten)
- 2 tablespoons Coconut oil or Margarine (adds richness and shine)
Billowing Meringue Topping
- 4 large Egg whites (strictly no yolk traces)
- 1/4 teaspoon Cream of tartar (stabilizes the whites)
- 1/2 cup Granulated sugar (added gradually)
- 1/2 teaspoon Vanilla extract (pure extract preferred)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). In a medium bowl, combine flour, 1 tablespoon sugar, and salt. Cut in the chilled shortening or vegan butter using a pastry cutter until the mixture resembles coarse crumbs.
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2
Add ice water one tablespoon at a time, mixing gently with a fork until the dough just holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
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3
Roll the dough on a floured surface to fit a 9-inch pie plate. Press into the plate, trim edges, and crimp. Prick the bottom with a fork, line with parchment and pie weights, and bake for 12-15 minutes. Remove weights and bake for another 5 minutes until golden. Let cool.
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4
In a medium saucepan, whisk together 1 1/2 cups sugar and cornstarch. Gradually whisk in 1 1/2 cups water, lemon juice, and lemon zest until smooth.
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5
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens significantly. Boil for 1 minute, then remove from heat.
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6
Temper the egg yolks by slowly whisking about half a cup of the hot lemon mixture into the beaten yolks. This prevents the eggs from scrambling.
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7
Whisk the tempered yolk mixture back into the saucepan. Return to heat and cook for 2 more minutes, stirring constantly. Stir in the coconut oil or margarine until melted and glossy.
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8
Pour the hot lemon filling into the pre-baked pie crust. Cover the surface with plastic wrap to prevent a skin from forming while you prepare the meringue.
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9
In a clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
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10
Increase speed to high and add the 1/2 cup sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved. Stir in the vanilla.
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11
Spread the meringue over the hot filling, ensuring you spread it all the way to the edges of the crust to 'seal' it. Use a spoon to create decorative swirls and peaks.
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12
Bake at 350°F (175°C) for 12-15 minutes, or until the meringue peaks are a beautiful toasted golden brown.
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13
Cool the pie on a wire rack at room temperature for at least 2 hours. This is crucial for the filling to set properly before slicing.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the aromatic oils and bright acidity needed for a professional finish. Ensure your meringue touches the crust edges completely to prevent the meringue from shrinking away during cooling. To avoid 'weeping' (water droplets between layers), spread the meringue over the lemon filling while the filling is still hot. When separating eggs, ensure not a single drop of yolk enters the whites, or they will fail to reach full volume. Use a sharp knife dipped in hot water to get clean, beautiful slices when serving.
🍽️ Serving Suggestions
Serve with a side of fresh raspberries or a raspberry coulis for a sharp color and flavor contrast. Pair with a chilled glass of Moscato or a light, sparkling dessert wine. Complement the citrus notes with a hot cup of Earl Grey tea or a dark roast coffee. A sprig of fresh mint on each plate adds a professional, herbaceous touch. For an extra festive look, lightly dust the plate with powdered sugar before placing the slice.