Lemons are plentiful in winter and make refreshing late winter and early spring desserts. This easy to make dessert is a classic that is simple to make and delightful to serve. Start 24 hours ahead for plenty of time for the crisp crust to soften in refrigerator. Shape the meringue into a heart shape for a special February dessert. Meringues always use a convection, not combination, setting.
LEMON ANGEL TORTE
3 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
4 egg yolks, beaten
1/2 cup sugar
2 tablespoons grated fresh lemon peel
1/4 cup fresh lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
1. Preheat Microwave-Convection oven to 275 degrees. Beat egg whites and cream of tartar with mixer on high speed until frothy. Gradually add sugar, beating well after each addition. Beat until stiff and glossy.
2. Spread meringue (beaten egg whites) onto Teflon-coated baking round, shaping into a circle or special shape like a heart. Slide baking round onto low wire rack.
3. CONVECTION-BAKE AT 275 degrees for 60 minutes. Let stand in oven until cool or overnight. Meanwhile, combine all ingredients for Filling in microwave-safe bowl.
4. MICROWAVE (50%) 2 1/2 to 3 minutes or until thickened, stirring every 30 seconds. Cool. Slide baked meringue onto serving plate. Spread cooled filling over meringue to within 1 inch of edge. Beat together whipping cream and powdered sugar until thickened. Spread over filling. Refrigerate about 12 hours before serving. Cut into wedges for serving. If desired, garnish with grated lemon peel or fresh raspberries.
About 8 Servings
>A silicone mixing bowl can be used for beating egg whites.
>The crisp meringue softens from the moisture in the filling and topping. It takes about 12 hours for this to happen. If time is cut short, meringue will be more crisp.
>Use the extra egg white to add to scrambled eggs or omelet or make a small recipe of macaroon cookies.
>If you don’t have cream of tartar, use 1/2 teaspoon fresh lemon juice to stabilize the beaten egg whites.