Trace four 8-inch circles on parchment paper, place on baking sheets.
Combine 3/4 cup of the sugar, cornstarch and zest; set aside.
In bowl, 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 F 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.)
In saucepan over medium-high heat, beat 1 3/4 cups sugar, butter, lemon zest
and juice, stirring, until sugar dissolves.
In bowl, beat eggs, whisk in lemon mixture. Return to saucepan and cook,
stirring, just until boiling. Simmer for 1 minute. Pour into bowl. Place
plastic wrap directly on surface, cool in refrigerator, to room temperature.
(Mixture can be refrigerated for up to 1 day.)
Fold into lemon mixture.
Assembly: Crumble least-attractive meringue for garnish; set aside. Fit one
meringue into 9-inch springform pan. Pour in one third of lemon mixture over
top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at
least 8 hours. (Torte can be removed from pan, wrapped well and frozen for
up to 1 week.)
Let soften in refrigerator for 45 minutes before serving. Makes 12 servings.
Thanks Donna for the recipe. I'm going to make it with my daughter this weekend for our October Thanksgiving dinner. Since they're home now and not for Thanksgiving in November, we are celebrating early.