LEMON MERINGUE TORTE

Lemon Meringue Torte image

Field editor Sue Gronholz, Beaver Dam, Wisconsin, relates, "I copied this old recipe from a notebook that my grandmother compiled as a teenager."

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 19

Ingredients

1/2 cup shortening
1/2 cup sugar
4 large egg yolks
6 tablespoons whole milk
1 cup all-purpose flour
1 teaspoon baking powder
FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup cold water
2 large egg yolks, beaten
1 tablespoon butter
3 tablespoons lemon juice
1 tablespoon grated lemon zest
TOPPING:
6 large egg whites
3/4 cup sugar
2 teaspoons ground cinnamon
1 cup slivered almonds

Steps:

In a bowl, cream shortening and sugar. Beat in egg yolks and milk. Combine flour and baking powder; add to creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Bake at 350° for 15 minutes or until a toothpick inserted in the center comes out clean. , In a saucepan, combine sugar and cornstarch; stir in water until smooth. bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Cook over medium heat for 2 minutes. Remove from the heat. Add butter, lemon juice and zest; set aside. , In a small bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in cinnamon. Fold in almonds. Spread hot filling over crust. Spread topping over filling. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 277 calories, Fat 12g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 59mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.