posted by Andy 01-07-103 7:02 AM
Frozen Lemon Meringue Torte
a Canadian Living recipe from Dec. 1, 1991, by Bonnie Stern
1-1/4 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 (donít 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 300į 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.)
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.
It can be further decorated with some candied violets or mint leaves or freshly-picked violas or johnny- jump-ups, and can be served with a raspberry coulis.
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