Lemon Schaum Torte Recipe
Ingredients
| Meringue Shell | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| 3 egg yolks, slightly beaten | ||
| Butter/Margarine | 1 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs), chilled | |
Directions
Bake Meringue Shell.
Mix sugar, cornstarch and salt in medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute.
Remove from heat; stir in butter, lemon peel and lemon juice.
Cool to room temperature.
Spoon into shell.
Refrigerate at least 12 hours.
In chilled bowl, beat whipping cream until stiff.
Spread over filling.
Mix sugar, cornstarch and salt in medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute.
Remove from heat; stir in butter, lemon peel and lemon juice.
Cool to room temperature.
Spoon into shell.
Refrigerate at least 12 hours.
In chilled bowl, beat whipping cream until stiff.
Spread over filling.
Chef
