Recipe(tried): Lemon Schaum Torte

LEMON SCHAUM TORTE

FOR THE MERINGUE:
6 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 cups sugar, divided use
FOR THE LEMON MIXTURE:
9 egg yolks
1/2 cup lemon juice
1 tablespoon grated lemon peel
FOR THE CREAM MIXTURE:
4 cups whipped cream
2/3 cup confectioners sugar
ground cinnamon

TO PREPARE THE MERINGUE:
Preheat oven to 275 degrees F. Grease a 13x9x2-inch baking pan.

In a mixing bowl, beat egg whites, vanilla and cream of tartat until soft peaks form.

Gradually beat in 1 cup sugar, 1 tablespoon 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 prepared baking pan.

Bake at 275 degrees for 1 hour. Turn over off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on a wire rack.

TO PREPARE THE LEMON MIXTURE:
In the top of a double boiler, combine the egg yolks and remaining sugar. Gradually stir in lemon juice and peel. Cook and stir over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees F. Cover and refrigerate until cool.

TO PREPARE THE CREAM MIXTURE:
In a mixing bowl, beat the cream and confectioners' sugar until stiff peaks form.

TO ASSEMBLE:
Spread half the cream mixture over meringuw; cover with lemon mixture. Top with remaining cream mixture. Sprinkle with cinnamon. Refrigerate overnight.

Makes 12-15 servings

Donna O Okla.