RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Kugel: Fruit-Meringue - pareve
2 1/2 matzos, broken into very small pieces or 1 1/2 cups matzo farfel 2 cups apple juice 1 tablespoon lemon juice 2 tablespoons grated lemon rind 3 tablespoons shortening - (margarine) 1/4 cup sugar 1 package (.43 ounces) vanilla sugar or 1 teaspoon vanilla flavoring 1 whole egg 2 egg yolks 1/4 teaspoon salt 1/2 cup chopped nuts Grease for the baking dish (use spray) 1/2 cup sliced peeled apples or bananas Pinch of salt for the meringue 1/4 cup sugar for the meringue In a large bowl, soak the matzos in the apple juice for 15 minutes. Add the lemon juice, lemon rind, shortening, sugar, vanilla sugar or vanilla flavoring, the whole egg, 2 egg yolks, salt, and the chopped nuts. Blend the ingredients very well. Spoon the mixture into a greased 1 1/2-quart baking dish (6 x 10 1/4 inches). Top with the sliced fruit. Bake at 350 degrees F. for 25 to 30 minutes. Now prepare the meringue. In a medium-sized bowl, beat the 2 egg whites with the salt at the low speed of an electric mixer until frothy. Increase the speed and add the sugar gradually, a tablespoon at a time, until the whites are stiff but not dry. Cover the fruit with the meringue. Return to the oven and bake for ad additional 15 minutes. Serve warm. Serves 6 to 8. Copyright © 1981 Jonathen David Publishing Co.by Frances AvRutick
