Earlier this week, I told you about a fabulous dessert somebody at work made for us. It was to-die-for-delcious!
Here is the recipe. It's looks complicated, but it's worth it, believe me!
Frozen Lemon Meringue Torte
1 1/4 cups granulated sugar
1/3 cup butter
1 T grated lemon zest
1 cup lemon juice
6 large eggs
1 1/2 cups whipping cream
1 1/2 cups granulated sugar divided
2 T cornstarch
2 tsp. grated lemon zest
6 large egg whites
1 tsp. vanilla
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.