LEMON SCHAUM TORTE

FOR THE MERINGUE SHELL:
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
FOR THE MERINGUE SHELL:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
3 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 cup whipping (heavy) cream

TO MAKE THE MERINGUE SHELL:
Heat oven to 275 degrees F. Line cookie sheet with cooking parchment paper.

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. Shape meringue on cookie sheet into 9-inch circle with back of spoon, building up side.

Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.

TO MAKE THE FILLING:
Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature.

Spoon into shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store covered in refrigerator.

Makes 8 servings
Source: Betty Crocker