Frozen Lemon Meringue Torte
cups granulated sugar
1/3 cup butter
1 Tbs grated lemon rind
1 cup lemon juice
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
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.