Lemon Schaum Torte

Name: Lemon Schaum Torte
Prep time: 17 h 5 min
Cook time: 17 h 5 min
Total time: 17 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 3 Tbsps cornstarch; 0 teaspoons cream of tartar; 3 egg whites; 3 egg yolks, slightly beaten; 79 milliliters lemon juice; 1 teaspoon grated lemon peel; 0 teaspoons salt; 177 milliliters sugar; 177 milliliters water; 237 milliliters whipping cream

Lemon Schaum Torte might be just the dessert you are searching for. This recipe makes 8 servings with 229 calories, 3g of protein, and 14g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, lemon peel, egg yolks, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 17 hours and 5 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Bowl

Oven

Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.

Equipment you will use

Oven

In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. 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; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.

Ingredients you will need

Lemon Juice