BRUSH
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My father’s sister, Betty Shubin, was cute, tiny, full of energy and one of the best cooks ever! Even at Passover my Aunt Betty made things interesting; everyone made sponge cake, including Aunt Betty, but she made Lemon Meringue Pie (my favorite) too!

Holidays bring back wonderful family memories of all the delighted faces around our holiday table.

Aunt Betty and I hope you enjoy OUR pie!

Preheat the oven to 375°.

Combine the following in a food processor:

• 1¾ c. plain cookie crumbs
• 4 Tbsp. butter or (KP) margarine (I use Mothers' brand unsalted margarine), softened
• 2 Tbsp. sugar

Press into an 8 or 9 inch pie pan.
Bake at 375° for 8 minutes.
Cool completely.

For the lemon filling

Combine the following in a heavy saucepan or top of a double boiler:

• 1 c. white sugar
• 3 Tbsp. potato starch (KP)
• 1 Tbsp. vanilla sugar (KP)

Set aside to cool.

Place in a small cup:

• juice of 2 small lemons (about 3-3½ Tbsp.)
• zest of 1 small lemon (about ½-¾ Tbsp.)
• ½ tsp. gelatin (KP)

Set aside.

Add to the sugar-potato starch mixture:

• 1½ c. cold water

Stir to dissolve while heating on low heat or in top of double boiler.

As mixture begins to thicken beat

• 2 large eggs
• 1 egg yolk

into the cup with the lemon juice mixture.

Stir some of the warm mixture into the lemon-egg mixture, then combine all and stir constantly until the mixture is VERY thick, and you see one or two large bubbles.

At this point add

• 1 Tbsp. butter or (KP) margarine

At this point you can cover the custard with plastic wrap for a couple days or pour it into the prepared crust.

For the meringue

Preheat the oven to 350°.

Combine the following in a mixer (or bowl), and using the whisk attachment (or hand whisk) beat:

• 3 large egg whites, room temperature
• 1¼ tsp. salt
• 1½ tsp. vanilla (KP)

Beat until frothy; eggs will look white but not at all stiff. Then slowly add

• 6 Tbsp. sugar

Beat until the sugar is dissolved and the egg whites form peaks when the beater is lifted.

Place spoonsful of meringue around the edge of the crust to seal the pie and topping together. Pile the remainder on the center and cover the filling completely.

Use the back of a spoon to form swirls and points over the top of the pie.

Set in 350° oven for 12 to 15 minutes until the top is lightly browned.

Cool gradually, away from drafts.

Notes:

1. When you beat the egg whites for the meringue, the bowl must be completely free of any grease. Before I start beating the egg whites, I like to wipe out the bowl with a paper towel lightly moistened with white vinegar.
2. The lemon filling can be used to fill a lemon roll cake, Passover cream puffs or, as happens in my house, some people have been known to eat the filling with strawberries or blueberries or even plain.
3. You can also drop the meringue by tablespoonsful onto a Silpat or parchment sprayed with (KP) vegetable spray, bake at 275° until the cookies are just barely colored 30 to 45 minutes, you have non-fat cookies.

A Cookie Lady Recipe