Title: Passover Lemon Pavlova
Categories: Jewish Fruit
Yield: 4 Servings

1	c	Sugar
1 1/2	c	Water
1/4	c	Potato starch
3		Egg
1	tb	Margarine
1/4	c	Lemon juice
1	ts	Lemon extract -- optional
6		Egg
1/3	c	Sugar
1	tb	Potato starch
		Yolks
		Whites

Whip egg whites with sugar (1/3 cup) and potato starch until very stiff. Draw a circle on baking paper, approximately 9 inches diameter. Spoon on egg whites, building sides to form meringue shell. Bake at 275 degrees for 1 1/2 hours. Allow to cool in closed oven for 2 hours. Mix water, sugar, and 1/4 cup potato starch. Ad

Boil 1 minute. Add margarine, juice, and lemon extract. Mix until smooth. Cool and use to fill meringue shell. Can also be used to fill a pastry crust, and then topped with meringue.

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