Lemon Meringue Wine Torte:

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup medium white wine
1/4 cup water
3 egg yolks, slightly beaten
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1/4 cup lemon juice

1 cup chilled whipping cream

Heat oven to 375 F. Cover baking sheet with heavy brown paper or parchment paper. Beat egg whites and cream of tartar in small mixer bowl. until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. (DO NOT UNDERBEAT.)

On brown paper or parchment paper, shape meringue into 9-inch circle, building up side. Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and finish cooling away from draft.

Mix 3/4 cup sugar, the cornstarch and salt in 2-quart saucepan. Stir in wine and water gradually. Heat over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minutes. Remove from heat. Stir at least half of the hot mixture into the egg yolks gradually. Stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter,lemon peel and lemon juice. Cool to room temperature. Spoon into meringue shell. Refrigerate at least 12 hours.

Beat cream in chilled small mixer bowl until stiff; spread over filling. Garnish with shredded lemon peel if desired. 8 to 10 servings.