Ingredients
LEMON ANGEL TORTE
4 egg yolks
1/2 cup sugar
Dash salt
One tablespoon grated lemon peel
3 tablespoons lemon juice
1 cup whipping cream
Torte Shell
Instructions
Lemon Filling: In top of double boiler, beat egg yolks until thick and
lemon-colored. Gradually beat in sugar, salt, lemon peel, and lemon juice.
Cook and stir over hot water until thick, about 5 minutes. Cool
Torte Shell: Preheat oven to 450 degrees. Place 4 egg whites, 3/4 cup sugar,
one quarter teaspoon cream of tartar, and 1/4 teaspoon salt in small bowl;
beat at high speed with electric mixer about 15 minutes to very stiff peaks.
Spread in a well-buttered 9-inch pie plate. Place in preheated oven; turn
off heat. Let stand in closed oven 5 hours or overnight (don’t peek).
To Assemble: Spread half of whipped cream in Torte Shell. Top with filling,
then remaining whipped cream. Chill 5 hours. Serves 8.
