Lemon Meringue Charlotte

Submitted by Harriet Leff


1¼ cups matzah farfel or 2 whole matzahs crumbled

2 cups milk scalded

3 tbsp. lemon juice

1 tbsp. grated lemon rind

3 egg yolks, plus one whole egg

¼ tsp. salt

¼ cup raspberry preserves

4 egg whites

½ cup sugar


1. Pour scalded milk over matzah farfel or broken matzah and let stand for about 15 minutes.

2. Beat well with an egg beater or electric mixer.

3. Add lemon juice, rind, butter, eggs, salt and ¼ cup sugar. Mix well.

4. Pour into a well-greased 11/2 quart baking dish and bake for 30 minutes in a sow 325 degree oven.

5. Remove from oven and spread top with raspberry preserves.

6. Cover with meringue made by beating the egg whites until stiff, but not dry, and gradually beating in the 1.2 cupo sugar until mixture is smooth and glossy.

7. Return to oven and brown the meringue, for anout 20 minutes at same temperature (325 degrees).

8. Chill before serving