Those of us who write Passover recipes - myself included - are often guilty of saying that a recipe is "perfect for year-round" - even when we know we'd never really make it except during the week of Pesach. But this dessert? This is one I actually do eat year-round, and it's such a favorite in my family that we request is for special occasions as well.
The whole thing is served and eaten frozen, so it's a perfect make-ahead dessert that is just as tasty a week later. The meringue is the perfect combo of crispy and chewy and the lemon filling is sweet, tangy and creamy. Traditionally we make it as two large rectangular sheets of meringue with the filling sandwiches between, but I find the mini version much cuter and actually easier to handle without fear of shattering the meringue.
