Frozen Lemon Meringue Torte

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

Prepare this semifreddo first as it must cool completely. 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 days.)

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 some of it 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.


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