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Cake:
Filling:
Meringue:
Make Cake:
Beat yolks until thick and lemon colored. Gradually add the sugar, beating constantly. Add lemon juice, rind, and potato starch.
In a clean bowl, beat egg whites until stiff, not dry. Gently fold in yolk mixture until just blended. Bake 10-12 minutes until the cake is springy to the touch.
Sprinkle a dishtowel with potato starch. Invert cake onto towel, remove wax paper and cover with another towel. (Some people will roll the cake and unroll it for the filling, then re-roll).
Make Filling:
In a small bowl, beat the egg yolks until light and creamy. Add to the saucepan over medium heat. Add the lemon juice and rind. Stir constantly until it bubbles. Boil for 1 minute and remove from heat, add margarine and blend well.
Make Meringue:
Assembly:
Place the cake, seam side down on either an ungreased baking sheet or a oven safe serving platter. Spread the meringue over the top and sides of the cake. Bake in a 350°F oven until the meringue is golden brown.
Notes:
You could also double the lemon filling and use it in the one of the store bought crusts.
You could also use the cake and fill it with chocolate mousse, roll it, and then use the nondairy whipping cream to top it off (if you do that, don't forget to shave chocolate over it).
Posted by Mindy Liss
Nutritional Info Per Serving: N/A
4 eggs, separated
1/2 cup sugar
Juice and rind from 1/2 of lemon (can use bottled juice)
1/4 cup potato starch
1 cup sugar
3 tbsp. potato starch
Pinch of salt
1 cup water
3 egg yolks
1/4 cup lemon juice
1-2 teaspoons lemon rind
1 tbsp. margarine
3 egg whites
1/4 teaspoon cream of tarter
6 tablespoons sugar
Grease a 10"x15" jellyroll pan. Line with wax or parchment paper and grease that too. Preheat oven to 325°F.
In a medium saucepan add sugar, potato starch and salt. Gradually add the water. Stir well to dissolve the potato starch.
Beat on low, egg whites and cream of tarter until frothy. Increase mixing speed, adding 1 tablespoon of sugar at a time. Beat until stiff peaks form.
Remove the dish towel from the top of the cake. Spread the filling evenly over the cake. Start rolling the cake, using the bottom dish towel to help.
You could make the lemon filling and use them in meringue cookies as a tart, topped with the kosher for Passover nondairy whipping cream.