LEMON MERINGUE FROZEN TORTE
Steps:
- Lemon Curd method: In saucepan over medium high heat, heat sugar, butter, lemon rind and juice, stirring until sugar is dissolved. In bowl beat eggs; whisk in lemon mixture. Return to saucepan and cook stirring just until boiling. Simmer 1 minute. Pour into bowl. Place plastic wrap directly onto surface and chill in refrigerator to room temperature. (Can be refrigerated for up to 1 day) Whip cream and fold into lemon mixture. Meringue method: Combine sugar, cornstarch and rind; set aside. Beat egg whites (at room temperature) until soft peaks form. Add vanilla. Then beat adding sugar slowly until very stiff and shiny peaks form. Make 3 meringues, piped with pastry bag in 3 concentric circles on parchment paper (or butter pan and dust very lightly with flour).Circles will be roughly the size of the spring-form pan that you use in assembly. Bake in 250 oven for at least 1 hour or until very dry and lightly golden. Cool. (May be stored in cool, dry place for up to 3 days). Assembly: Line spring-form (9 or 10") pan and overlap sides with plastic wrap. Fit 1 meringue into pan. Pour 1/3 lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top (left over from trimmed circles). Freeze for at least 8 hours. Torte can be removed from pan and wrapped well and kept frozen for up to 1 week. Let soften in refrigerator for 45 minutes or more before serving. Makes 12 servings.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love