Lemon Meringue

By Rivka Wilamowsky

5       egg yolks
1-¼ cups sugar
2       cups pareve whip
¾     cup lemon juice
1        lemon zested – optional ( adds a lot of flavor)
2       egg whites
¼   cup sugar

In a small bowl with an electric mixer, beat egg yolks until thick and creamy. Add sugar, continue beating til light yellow.
In another bowl whip the pareve whip. Add lemon juice and zest. Fold whip mixture into the lemon mix.
Pour into a 9 or 10-inch spring form pan. Cover and freeze for 5 hours or overnight.
Preheat broiler.
In a large bowl beat egg whites with sugar until stiff peaks form.
Remove cake from freezer and spread the whites over the top. Place on the top rack of the oven. Broil for 1 minute watch the WHOLE TIME. It can burn quite fast; it will brown on the peaks. Cover and return to the freezer. Serve frozen.