FROZEN LEMON MERINGUE TORTE
Steps:
- Trace 4 (8 inch) circles on parchment paper, cut out and put on baking sheets. Meringue: Combine 3/4 c sugar, cornstarch and zest; set aside. In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining 3/4 cup sugar until stiff peaks form. Add vanilla and fold in reserved sugar mixture. Spoon meringue on to circles, smoothing the tops. Bake at 300F for 1 hour or until golden> Let cool. Lemon Filling: In a saucepan over med/high, heat 1 1/4 c sugar, butter, lemon zest and juice, stirring until sugar dissolves. In a bowl, beat eggs; whisk in lemon mixture and return to saucepan. Cook, stirring, just until boiling; simmer for 1 minute. Pour into bow. Place plastic wrap directly on surface; cool in refrigerator to room temperature. (can be refrigerated for up to 1 day). Whip cream and fold into lemon mixture. Assembly: Crumble least-attractive meringue for garnish; set aside. Fit 1 meringue into 9-inch springform pan. Pour a third of lemon filling over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. Can be frozen for up to 1 week well wrapped. Let soften in refrigerator for 45 min before serving.
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