LEMON MERINGUE FROZEN TORTE
Steps:
- Lemon Curd method: In saucepan over medium high heat, heat sugar, butter, lemon rind and juice, stirring until sugar is dissolved. In bowl beat eggs; whisk in lemon mixture. Return to saucepan and cook stirring just until boiling. Simmer 1 minute. Pour into bowl. Place plastic wrap directly onto surface and chill in refrigerator to room temperature. (Can be refrigerated for up to 1 day) Whip cream and fold into lemon mixture. Meringue method: Combine sugar, cornstarch and rind; set aside. Beat egg whites (at room temperature) until soft peaks form. Add vanilla. Then beat adding sugar slowly until very stiff and shiny peaks form. Make 3 meringues, piped with pastry bag in 3 concentric circles on parchment paper (or butter pan and dust very lightly with flour).Circles will be roughly the size of the spring-form pan that you use in assembly. Bake in 250 oven for at least 1 hour or until very dry and lightly golden. Cool. (May be stored in cool, dry place for up to 3 days). Assembly: Line spring-form (9 or 10") pan and overlap sides with plastic wrap. Fit 1 meringue into pan. Pour 1/3 lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top (left over from trimmed circles). Freeze for at least 8 hours. Torte can be removed from pan and wrapped well and kept frozen for up to 1 week. Let soften in refrigerator for 45 minutes or more before serving. Makes 12 servings.
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M.Bilal Qazi
[email protected]I made a few tweaks to this recipe and it turned out amazing! I used a graham cracker crust instead of a pastry crust, and I added a layer of whipped cream between the filling and the meringue. It was a huge hit with my family and friends.
Shiva Wagle
[email protected]My son has a dairy allergy and a gluten allergy, so I was thrilled to find this recipe. I made a few modifications to make it allergy-friendly, and it turned out great! I used a dairy-free butter and egg replacer in the crust, and I made the meringue
Rodney Floors
[email protected]I'm doing a Whole30 right now and this lemon meringue torte is a lifesaver. It's made with compliant ingredients and it's so delicious. I love that I can still enjoy my favorite dessert without breaking my Whole30.
J. Bowers Ohene-Mantey
[email protected]I'm a big fan of paleo desserts and this lemon meringue torte is one of my favorites. The crust is made with almond flour and coconut flour, and the filling is sweetened with maple syrup. It's delicious and healthy, too!
Sk Amir khan
[email protected]This keto lemon meringue torte was a game-changer for me. I've been craving lemon meringue pie for months, but I couldn't find a recipe that was keto-friendly. This recipe is perfect! The crust is made with almond flour and coconut flour, and the fil
James Shopon
[email protected]I was looking for a low-carb lemon meringue torte recipe and this one fit the bill. I used almond flour and coconut flour in the crust, and I sweetened the filling with erythritol. The torte was delicious and I didn't miss the sugar at all.
Amara Butler
[email protected]I made a few modifications to this recipe to make it vegan and it turned out great! I used a vegan butter and egg replacer in the crust, and I made the meringue with aquafaba instead of egg whites. The torte was delicious and no one could tell that i
Elizabeth Elchlinger
[email protected]I was so happy to find a gluten-free lemon meringue torte recipe that actually worked! The crust was crispy and the filling was creamy and tart. I topped it with a dairy-free meringue and it was perfect. Thank you for sharing this recipe!
Sahran Holiday
[email protected]I'm not much of a baker, but this recipe was easy to follow and the results were amazing. The torte was a hit with my family and friends. I'll definitely be making this again!
Fonda Cosner
[email protected]This is the best frozen lemon meringue torte I've ever had! The crust is flaky and buttery, the filling is creamy and tart, and the meringue is perfectly browned and fluffy. I highly recommend this recipe!
Mohammad Saad
[email protected]This torte was a bit more challenging to make than I expected, but it was worth the effort. The crust was a little tricky to work with, but the filling was easy to make and the meringue was a snap. The final product was stunning and tasted even bette
Soemarnie Karmoen
[email protected]I love lemon meringue pie, so I was excited to try this frozen version. It was absolutely delicious! The crust was the perfect balance of sweet and tart, and the meringue was light and fluffy. I will definitely be making this again!
Zaidjani zaidjani
[email protected]This lemon meringue torte was a huge hit at my dinner party. The crust was perfectly crumbly and the filling was light and fluffy. I used fresh lemons and the flavor was amazing. I'll definitely be making this again!