Lemon Angel Torte

Note:Just remember...don't make on a rainy day.

Ingredients

• Meringue Shell
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt
• 1 cup sugar
• Filling
• 4 egg yolks
• 1 whole egg
• 2/3 cup sugar
• 1 tablespoon grated lemon rind
• 1/4 cup lemon juice
• 1 cup heavy cream

Directions

1. Coat a 9-inch pie plate generously with butter or margarine; dust with flour to coat completely; tap out excess flour.

2. Make Meringue Shell: Beat egg whites with cream of tartar and salt until foamy-white and double in volume in large bowl of electric mixer at high speed. Beat in sugar, 1 tablespoon at a time, beating well after each, until sugar is completely dissolved and meringue stands in firm peaks.

3.Spread meringue into prepared pie plate, making well in center slightly and swirling around edge.

4. Bake in very slow oven (275 degrees F.)1 hour, or until delicately golden. Cool completely in pie plate on wire rack.

5. Make Filling: Beat egg yolks and whole egg slightly in a medium-size saucepan with a wire whip; stir in sugar, lemon rind and juice.

6. Cook very slowly, stirring constantly, 10 minutes, or until thick. Chill until mixture mounds slightly.

7. Beat cream until stiff in small bowl of mixer at high speed; fold into lemon mixture. Spoon lightly into cooled meringue shell. Chill at least 2 hours, or until softly set.

Submitted 6/13/05.
Source: Family Circle/Quick & Easy Meals
Submitted By: Linda Wilson
lwilson@gatecom.com
Lemon Angel Torte