Frozen Lemon Torte

Another fabulous Jack Lirio dessert.

 

Frozen Lemon torte:

Serves 8 to 10

 

Meringues : Preheat oven to 200 degrees. Cover 2 baking sheets (17 x 14) with parchment paper on each of which you have drawn two 8 inch circles.  Make an extra one in case one breaks when assembling.

You can grease and flour the sheets instead and draw the circles in the flour. Into the mixer bowl put:

 

5 whites, room temp.

Beat at medium speed (#4 or # 6 out of 10 speeds) with balloon whisk to soft peaks.

Gradually add one TBLS at a time:

 

¾ cup sugar

Continue beating until meringue is very stiff and dull. The sugar should all be dissolved.

 

Fold in:

½ cup sugar. Put Meringue into a pastry bag fitted with a #3 pastry tip or a 5/16 inch plain tip.

Starting in the center, make circles until space is filled. Pipe out the six circles.

Bake the meringue in preheated 200 degree oven for 15 min and let the meringues rest in oven for at least 4 to 5 hours or overnight. If time is short, leave meringues in 200 degree oven for 40 minutes altogether.

 

This makes enough for only one dessert.

 

 

Lemon curd:

Into a heavy saucepan, (not raw aluminum, can use calphalon), put :

 

10 yolks

½ cup sugar

zest and juice of 4 lemons, approx ¾ cup lemon juice

Cook over medium heat, whisking slowly all the time until mixture shows the first signs of coming to the boil. Off heat, add :

 

1 stick butter (1/4 lb), cut into pieces

Stir until melted and smooth. Put to chill.

 

To assemble and to finish:

 

Trim meringues against an 8 inch metal quiche tin bottom. Lift them up and trim with a knife being careful not to break them. Whip : 2 cups heavy whipping cream until very stiff. Fold in the chilled lemon curd. Place one meringue on counter or dish. Put a little less than half the cream on it. Spread out the edges then place another meringue on top. Press down slightly, but don’t break it. Add most of the rest of the cream spread then add the third meringue upside down (flat side up)

Dump the rest of the cream on the top. Spread the top and sides smooth. If this has turned into a messy runny nightmare, which sometimes happens, put the whole thing into the freezer and give tit 30 to 40 min to firm, then bring it out and straighten it up. Before it is completely set, scrape off feathers of white chocolate ; using a small straight edges knife. Use an oven mit on your left hand protection as it is easy to cut yourself while doing this.

Scrape off the chocolate aiming it at the cake sides and top until it is completely covered and even loaded. Carefully place plastic bag and freeze. Can be done several weeks ahead.

 

This is best served almost frozen but not quite. Take from freezer about an hour before serving and place in refrigerator on a serving plate. People love this.