Some cosmetic changes in preparation for larger site changes in the works.


REC Frozen Lemon Meringue Torte (hAndyman)

Veteran Member
6242 posts
Joined: Dec 9, 2005


Posted to Thread #18282 at 4:46 am on May 29, 2010

Date: Fri, 05 Oct 2001 16:24:39 GMT
From: hAndyman (@ [])

Frozen Lemon Meringue Torte
Hi Maria. This is my wife's favourite
dessert. Her first request for special
occasions (I try not to make it too often as
I like to keep her wanting).

Frozen Lemon Meringue Torte

1 1/4 cups granulated sugar
1/3 cup butter
1 Tbs grated lemon rind
1 cup lemon juice
6 eggs
1 1/2 cups whipping cream

In sauce pan over medium-high heat, heat
sugar, butter, lemon rind and juice,
stirring until sugar is dissolved. In bowl,
beat eggs; whisk hot lemon mixture into the
beaten eggs (DON'T add eggs to hot lemon
mix). Return mixture to the saucepan and
cook, stirring, just until boiling; simmer
for 1 minute. Pour into clean bowl. Place
plastic wrap directly on surface and chill
in refrigerator to room temperature.(Mixture
can be refrigerated up to 1 day.) When ready
to assemble, whip cream just to stiff peaks
and fold it into the cold lemon mixture.


1 1/2 cups sugar
2 Tbs cornstarch
2 tsp grated lemon rind
6 egg whites
1 tsp vanilla

Trace four 8-inch circles on parchment paper
or brown paper; place, pencil side down, on
upside down baking sheets or ones with no
sides (you can trim the paper to ~10" or 11
circles which will allow the meringues room
to expand beyond the 8" circle. DON'T attach
the paper to the baking sheet with
anything). Combine 3/4 cup of the sugar with
the cornstarch and the lemon rind; set
aside. Beat egg whites until soft peaks
form. Gradually beat in remaining 3/4 cup
sugar until stiff peaks form. Add vanilla;
fold in reserved sugar mixture. Spoon
meringue onto circles, smoothing tops. Bake
in 300 oven for 1 hour or until dry and
lightly golden. Let cool. (Meringues can be
stored in cool, dry place for up to 3

Assembly: I line a 9" or 9 1/2" springform
pan (bottom and sides) with plastic wrap to
prevent torte from taking on a tinny taste
from the metal - if your pan is non-stick
don't bother lining. Set aside the least
attractive of the 4 meringues to use to
decorate. Fit 1 meringue into the springform
pan (trim if necessary). Carefully spread
1/3 of the lemon-whipped cream mixture over
top. Add second meringue, and spread 1/3
lemon mix. over top. Add third meringue, and
spread last 1/3 of lemon mix. over top.
Crumble the fourth meringue and arrange
decoratively over top. Freeze uncovered for
at least 8 hours. Torte can be frozen, well
wrapped, a week or more. Let soften in the
refrigerator for 45 minutes before removing
sides (and bottom if necessary) and serving.
Makes 12 servings. It can be further
decorated with some candied violets or mint
leaves or freshly-picked violas or johnny-
jump-ups. PS- I often make a tiramisu to use
up the egg yolks, if a second dessert is
Cheers! =:0)

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

Other messages in this thread: