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Lemon Meringue Torte Recipe

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

Added: Monday, September 8, 2008


6 egg whites 1/2 t cream of tartar
2 c sugar
6 egg yolks, beaten 1 c sugar
3 heaping T cornstarch Juice of 1 1/2 lemons
2 c boiling water 1 "lump" butter

1. Beat egg whites until foamy and then add cream of
tartar. Continue to beat until stiff and then slowly
add sugar. Place in well greased 9x13 pan. Bake at
275 for 1 hour. Cool.
2. In top of double boiler combine cornstarch with
lemon juice and stir until free of lumps. Mix in sugar
and egg yolks. Slowly add water while stirring
constantly. Cook over boiling water until thick. Cool
3. Spread over cooled meringue and chill. Serve with
Whipped cream.




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