Lemon Schaum Torte

Name: Lemon Schaum Torte
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 1 13x9 pan, 12-15 serving(s)
Ingredients: 6 egg whites (I used jumbo ); 1 teaspoon vanilla; 1/8 teaspoon cream of tartar; 2 cups sugar, divided; 9 egg yolks (I used jumbo ); 1/2 cup lemon juice; 1 tablespoon grated lemon peel (fresh is best ); 4 cups heavy whipping cream; 1 cup confectioners' sugar

Submitted by kellychris

"From Taste of Home,submitted by Cindy Steffen of Wisconsin, with a few adjustments. Takes some time, but worth it. Time doesn't include chilling and standing."

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Ready In:: 1hr 50mins
Ingredients:: 9
Yields:: 1 13x9 pan
Serves:: 12-15

ingredients

6 egg whites (I used jumbo )
1 teaspoon vanilla
¹⁄₈ teaspoon cream of tartar
2 cups sugar, divided
9 egg yolks (I used jumbo )
¹⁄₂ cup lemon juice
1 tablespoon grated lemon peel (fresh is best )
4 cups heavy whipping cream
1 cup confectioners' sugar

directions

Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
Add vanilla and cream of tartar.
Beat on medium spoon until soft peaks form.
Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
Spread meringue on the bottom and up the sides of a greased 13 inches x 9 inches baking dish.
Bake at 275* for 1 hour.
Turn oven off and let stand in oven for 1 hour.
Do not open door.
Remove from the oven; cool on wire rack.
In the top of a double boiler, combine egg yolks and remaining sugar.
Gradually stir in lemon juice and peel.
Cook and stir over simmmering water for 15 minutes or until mixture is thickened and reaches 160*.
Cover and refrigerate until cool.
In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
Spread half over meringue; cover with lemon mixture.
Top with remaining cream mixture.
Sprinkle with cinnamon.
Refrigerate overnight.

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RECIPE SUBMITTED BY

kellychris

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