lemon angel torte

Instructions

Lemon Filling: In top of double boiler, beat egg yolks until thick and
lemon-colored. Gradually beat in sugar, salt, lemon peel, and lemon juice.
Cook and stir over hot water until thick, about 5 minutes. Cool

Torte Shell: Preheat oven to 450 degrees. Place 4 egg whites, 3/4 cup sugar,
one quarter teaspoon cream of tartar, and 1/4 teaspoon salt in small bowl;
beat at high speed with electric mixer about 15 minutes to very stiff peaks.
Spread in a well-buttered 9-inch pie plate. Place in preheated oven; turn
off heat. Let stand in closed oven 5 hours or overnight (don’t peek).

To Assemble: Spread half of whipped cream in Torte Shell. Top with filling,
then remaining whipped cream. Chill 5 hours. Serves 8.