- 8 eggs divided; yolks in one bowl, egg whites in another
- 1 tsp. cream of tartar
- 2 cups of sugar divided
- 2 lemon juices (about ½ cup) and grated lemon rinds
- 1/4 cup of water
- 2 cups of whipping cream
- 2/3 cup powdered sugar
Preheat oven to 275.
- Place 8 egg whites in a large mixing bowl. (Set yolks aside; you will need them later.) Add cream of tartar. Beat on medium speed 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.
Put batter in ungreased pan and bake at 275 degrees for 1 hour.
- Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add cream of tartar. Beat on medium speed 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-in. x 9-in. 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 a large saucepan, combine the egg yolks, lemon juice, grated lemon peel, water and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool.
- In a chilled bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Spread half of this cream over meringue; spread the lemon mixture on top of the cream (try not to blend the lemon mixture into the cream). Top with remaining whipped cream.
- Refrigerate and save 1/2 of the torte for Janis