Schaum Torte

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Light, sweet, flourless — lemon meringue pie without the crust.

Ingredients

  • 6 eggs, separated
  • 1/2 c. lemon juice
  • 2 c. sugar
  • 1 scoop vanilla sugar (OR 1 t. vanilla extract)
  • 2 T. potato starch
  • 2 T. water

Directions

  1. Preheat oven to 275F.
  2. Beat egg whites and 1 T. lemon juice at high speed until stiff.
  3. Continue beating at low speed, gradually adding the vanilla and 1 1/2 c. sugar. Beat until glossy and smooth.
  4. Dust two pie pans with potato starch; cover as completely as possible with a thin layer of starch.
  5. Spread meringue evenly into the two pans, smoothing tops.
  6. Bake for 1 hour.
  7. Meanwhile, whisk together egg yolks, 1/2 c. sugar, water, remaining lemon juice, and 1 T. potato starch.
  8. Cook (over low flame OR in microwave) until thickened, stirring often. Cool.
  9. When meringues are done, cool, then remove carefully from pans.
  10. Place one on serving plate.
  11. Spread lemon filling, then top with second meringue.
  12. Optional: Serve with sliced fruit.

This recipe was submitted by rivka on April 2, 2007.

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