Lemon Meringue Torte

Lemon Meringue Torte

"Field editor Sue Gronholz, Columbus, Wisconsin, relates, 'I copied this old recipe from a notebook that my grandmother compiled as a teenager.'"
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45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  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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The only thing I didn't like about it was the spice in the meringue. Seemed a little out of place. Think I'll omit it next time. Otherwise delicious. Slightly more time consuming than I woul...

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