Monday, April 23, 2007
Wonderful Lemon Torte
6 egg whites
¼ t. cream of tartar
1 ½ c. sugar
Beat together until stiff peaks form. Butter 9x13 pan. Pour in meringue. Push up sides of pan. Bake at 275 for 20 min, then increase heat to 300 for 40 min. The Key is cooking it really slowly for a really long time :) Let cool in pan on cookie sheet.
Lemon Custard Filling:
6 egg yolks
1 c. sugar
6 T. fresh lemon juice (2 lemons)
grated peel of one lemon
2 c. cream whipped and sweetened
Beat egg yolks until creamy. Gradually add sugar, lemon juice and peel. Place in heavy saucepan and cook over low heat until slightly thickened. Cool. Whip the cream add cool custard and mix and spread over the meringue. If you want, reserve some of the cream to whip seperately and spread over top. Cover and chill (6 or 7 hours). Serves 10
Note from Amy: A variation of this from Grandma Beck (Pavlova is THE Australian dessert, she says!)is to make the meringue "crust", then just cool and top with sweetened whipped cream and cut up, colorful, fresh fruit (strawberries, kiwi, peaches, pineapple, melons, etc.) It's one of Trevor's favorites. You can also bake mini meringue dishes on a cookie sheet. They stay in the form that you make them, then fill with whipped cream and fruit.