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Passover Luscious Lemon Meringue Pie (Parve)

Makes a 9-inch pie

For the pie crust:

• Nonstick cooking spray
• 1/4 cup of sugar, divided into half
• 1/4 cup orange juice
• 1/2 teaspoon vanilla
• 4 squares of matzo
• 1 tablespoon soften margarine
• 1/4 cup toasted almonds, chopped

For the lemon filling:

• 1 1/3 cup sugar
• 1/3 cup plus 1 tablespoon potato starch
• 1 1/2 cups of water
• 3 eggs yolks, beaten (reserve the whites for the meringue)
• 3 tablespoons margarine or butter
• 2 teaspoons lemon peel
• 1/2 cup freshly squeezed lemon juice

For the meringue:

• 3 egg whites
• 1 teaspoon vanilla
• 2-3 tablespoons of sugar

To make the pie crust:

Wet each sheet of matzo under a faucet of running water. Saturate papers towels with water and layer each sheet of matzo in between the paper towels, stacking them in a pile on top of each other. Let the matzo sit for 15 minutes until they resemble the texture of al-dente lasagna noodles.

Meanwhile, preheat oven to 400. Coat a 9-inch pie pan with nonstick cooking spray and sprinkle with half the sugar. Combine orange juice and vanilla in a small spray bottle.

Once the matzo is pliable, spray both sides of the wet matzo with the orange-vanilla liquid. Then, coat both sides of the matzo with softened margarine and sprinkle with the remaining sugar. Place the four matzos on a clean surface so they form a square. Turn the pie pan upside down over the arranged matzos. Use a sharp knife to cut around the pan, leaving a 1-inch border. You should now have four matzo wedges forming a circle. Turn the pie pan right side up and place the wedges with the points in the center of the pan so that the pan is covered with the matzo pie crust. Sprinkle with almonds.

Bake the matzo pie crust for 15 minutes or until golden brown.

To make the lemon filling:

Combine sugar and potato starch in a small pan over medium heat. Gradually add water until the sugar dissolves. Cook over medium heat until thickened, stirring constantly.

When the mixture comes to a boil, remove from heat. Add egg yolks. Return to heat and bring to a boil so the ingredients are heated through. Remove and stir in the margarine, lemon peel, and lemon juice. Pour the hot mixture into the baked matzo crust.

To make the meringue:

In a bowl, beat the 3 egg whites and vanilla, adding 1 tablespoon of sugar at a time and beat until stiff and glossy. Spoon the meringue over the hot filling and bake for 10 minutes or until the top is light brown. Chill in the refrigerator until cool.