Serves: 10
1. Bake and cool Meringue Shell.
2. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat,
stirring constantly, until thickens and boils. Boil and stir 1 minute.
3. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute remove from heat.
4. Stir in butter, lemon peel and lemon juice. Press plastic wrap on filling to prevent a tough layer from forming on top. Cool to room temperature. Spoon into shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
5. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Spread over filling. Store covered in refrigerator.
*Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: 1 Serving Calories 295 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 115mg Sodium 120mg Carbohydrate 42g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 10% Vitamin C 4% Calcium 2% Iron 2% DIET EXCHANGES: 1 Starch 2 Fruit 2 Fat
Lighter Lemon Meringue Torte: For 6 grams of fat and 245 calories per serving, substitute 2 cups frozen (thawed) reduced-fat whipped topping for the whipping cream.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Meringue Torte recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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