Fruit meringue kugel for passover
1 Kugel
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | Matzos, broken into very small pieces | |
| 2 | cups | Apple juice |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Lemon rind, grated |
| 3 | tablespoons | Shortening |
| 1 | pack | Vanilla sugar |
| ¼ | cup | Sugar |
| 1 | Egg, whole | |
| 2 | Egg yolks | |
| ¼ | teaspoon | Salt |
| ½ | cup | Nuts, chopped |
| ½ | cup | Sliced apples or bananas |
| 2 | Egg whites | |
| ¼ | cup | Sugar |
Directions
MERINGUE
Let matzos soak in apple juice for 15 minutes. Add lemon juice, lemon rind, shortening, vanilla, sugar, whole egg, yolks and salt. Spoon into greased 1½ quart baking dish. Top with sliced fruit and nuts.
Bake at 350f degrees for 25 minutes. Make meringue by beating egg whites until foamy; gradually beat in ¼ cup sugar until soft peaks form. Cover fruit mixture with meringue; bake another 15 minutes. Serve warm.
Source: Torah Prep High School for Girls Passover booklet. 1962.
Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@... on Apr 16, 1997