Ingredients
Lemon Curd:
I¼ c. sugar
1/3 c. butter
1T. grated lemon rind
1 c. lemon juice (4 lemons)
6 eggs
1½ c. whipping cream
Meringues:
1½ c. Sugar
2 T. cornstarch
2 t. grated lemon rind
6 egg whites (1 cup)
1 t. vanilla
Preparation
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.
