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Lemon Schaum Torte Recipe

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This recipe for Lemon Schaum Torte, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Saturday, December 8, 2007


4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
4 egg yolks
1/2 cup sugar
2 tablespoons grated lemon rind
1/4 cup lemon juice
1 cup heavy cream, whipped

Preheat oven to 275. Grease a 9-inch pie plate
well. Beat egg whites and cream of tartar until
frothy. Beat in 1 cup sugar a little at a time, beating
well after each addition. Continue beating until
very stiff and glossy. Spread on bottom and sides
of prepared pie plate. Shape with back of a spoon
so that the bottom is 1/4 inch thick and the sides are
1 inch thick. Bake 60 minutes. Turn oven off.
Leave meringue shell in oven until cool. Beat egg
yolks in top of a double boiler until thick and lemon
colored. Beat in 1/2 cup sugar gradually. Blend in
lemon rind and juice. Cook over hot water, stirring
constantly, 5-8 minutes or until thick. Turn into cool
meringue shell. Chill at least 12 hours. Top with
whipped cream before serving.

Serves 6 to 8.




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