Lemon meringue torte

Yield: 6 servings

Measure Ingredient
1 tablespoon Cornstarch
½ cup Heavy cream
2 larges Eggs
4 larges Egg yolks
Grated zest of 1 lemon
¾ cup Fresh lemon juice
½ cup Fresh orange juice
¾ cup Sugar
4 tablespoons Unsalted butter
½ teaspoon Vanilla extract
5 larges Egg whites
½ cup Sugar
¼ teaspoon Salt
1 pinch Cream of tartar
1 Ready-made pie crust



How to Prepare the Curd:

1. In a medium bowl, whisk together the cornstarch and cream. Whisk in the eggs and yolks.

2. In a medium non-reactive saucepan, combine the zest, fruit juices, sugar, vanilla, and butter, and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cream mixture.

3. Return everything to the saucepan and cool, whisking constantly, and scraping the bottom of the pan until tiny bubbles boil up for 10 seconds.

Strain the curd through a fine sieve into a bowl, cover with waxed paper, and set aside. (The curd can be prepared up to 1 day in advance and refrigerated.)

How to Prepare the Meringue:

1. Place the egg whites, sugar, salt, and cream of tartar in a large stainless steel bowl, and set it over a saucepan of simmering water.

2. Whisk constantly until the mixture is lukewarm.

3. Remove from the heat and whisk (you can switch to an electric mixer) until the egg whites form high peaks, like shaving cream.

How to Assemble:

1. Bake the ready-made pie crust according to the package instructions, let cool slightly. Spread the lemon curd over the still warm, baked ready-made pie crust.

2. With the back of a spoon, pile the meringue on top of the curd, pulling up wisps of meringue with the spoon as you go.

3. Set the pudding under a preheated broiler for a few seconds, or pass the flame of a propane torch over the meringue, until lightly browned in spots.

Copyright credit: 1995 by Wayne Harley Brachman © 1997 Lifetime Entertainment Services. All rights reserved.

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