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Lemon Torte
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4 eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon peel
2 cups heavy whipping cream, whipped, divided
Place egg whites in a large mixing bowl; let stand at room temperature for 30
minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks
form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high
until stiff and glossy peaks form and sugar is dissolved. Spread in a
well-greased 13-in. x 9-in. x 2-in. baking dish. Bake at 300° for 1 hour.
Cool on a wire rack. Meanwhile, in the top of a double boiler, whisk egg yolks
until lemon-colored. Add the lemon juice, peel and remaining sugar. Cook over hot
but not boiling water, stirring occasionally, until thickened and a thermometer
reads 160°. Cool to room temperature. Spread half of whipped cream over
meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover
and refrigerate. Best made one day before serving.
Yield: 16 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |