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« on: April 03, 2007, 01:31:15 AM »
Lemon Meringues Stuffed With Lemon Cream for Passover
         

from Susie Fishbein's "Kosher by Design" this recipe looks delicious and lovely, though, I think, a lot of work.  Haven't tried it yet, but it looks like a winner. Everything can be made 3-4 days beforehand, and assembled before serving.  To quote the author, "If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals." -- posted by Sarah Chana
         

http://www.recipezaar.com/216642
         
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