This is a family favourite during the summertime that I have adapted to make kosher for Passover!
I am especially proud of the meringue decoration that I designed as a border!
Egg whites and sugar...yummy! Beat until stiff peaks form. Transfer meringue to a large bowl and set aside a separate small bowl with 1 1/4 cups of mixture.
Combine the cream, fresh squeezed lemon juice and remaining sugar. Whip it up! Fold in egg whites from large bowl.
Pour over the base and spread evenly over top.
Fill a disposable piping bag with 1 1/2 cups of egg whites from small bowl. Create a pretty border.
Broil in oven for 10-15 seconds to create meringue topping.
3 tablespoons margarine or butter
1/2 cup brown sugar
1 1/4 cups matzo meal
4 egg whites at room temperature
1 cup of white sugar
1 container non-dairy whip topping
1/3 cup of fresh squeezed lemon juice (approximately 2 lemons)
Melt the margarine in a pot over low heat. Add the brown sugar and mix well. Add the matzo meal and mix together until combined. Press mixture into the bottom of a springform pan. Bake at 350 degrees for 10 minutes. Let cool and set aside.
Whip the egg whites until they form stiff peaks. Slowly add 1/2 cup of white sugar. Remove the whipped egg whites and sugar to a bowl. In another small bowl, reserve about 1 1/4 cups of the egg white mixture for piping.
Whip together the cream, remaining 1/2 cup of white sugar and fresh squeezed lemon juice. Gently fold in the egg whites. Spread the egg white mixture on top of the base.
Set oven to broil.
Fill a piping bag with the reserved egg white mixture. Pipe small flowers around the border of the dessert.
Broil on top rack of oven for about 10 seconds or until the flowers become golden brown. Freeze overnight.