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Lemon Meringue Torte

SUBMITTED BY: Sue Gronholz 

"Field editor Sue Gronholz, Columbus, Wisconsin, relates, 'I copied this old recipe from a notebook that my grandmother compiled as a teenager.'"
RECIPE RATING:
This recipe has been rated 1 time with an average star rating of 4.0
Read Reviews (1)
PREP TIME  30 Min
COOK TIME  15 Min
READY IN  45 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 4 egg yolks
  • 6 tablespoons milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 2 egg yolks, beaten
  • 1 tablespoon butter or margarine
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • TOPPING:
  • 6 egg whites
  • 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup slivered almonds

DIRECTIONS

  1. In a mixing bowl, cream shortening and sugar. Beat in egg yolks and milk. Combine flour and baking powder; add to creamed mixture and mix well. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 15 minutes or until a toothpick inserted near the center comes out clean.
  2. In a saucepan, combine sugar and cornstarch; stir in water until smooth. bring to a boil over medium heat; cook and stir for 1 minute. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Cook over medium heat for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; set aside.
  3. In a small mixing bowl, beat the egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in cinnamon. Fold in almonds. Spread hot filling over crust. Spread topping over filling. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on jul. 19, 2007 by Mary O 
The only thing I didn't like about it was the spice in the meringue. Seemed a little out of... MORE


 
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