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Lemon Schaum Torte Pie

Last post 02-28-2008 7:02 AM by zakons. 1 replies.
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  • 02-28-2008 6:59 AM

    Lemon Schaum Torte Pie

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    Posted by: MissEllie

    LEMON SCHAUM TORTE PIE
    Printed from COOKS.COM
    4 egg whites
    Pinch of salt
    1/4 tsp. cream of tartar
    1 c. sugar
     
    FILLING:
    4 egg yolks
    1/2 c. sugar
    Grated rind of 1 lemon
    1/4 c. fresh lemon juice
    1 pt. whipping cream
    Powdered sugar
    In mixing bowl (not plastic) beat egg whites, salt and cream of tartar until stiff. Add sugar, a little at a time, and beat until sugar is dissolved. Spread into buttered 9-inch glass pie plate, bringing edge of mixture well above rim. Hollow out center so mixture is thin on bottom, forming a shell. Bake at 275 degrees for 25 minutes, then 300 degrees for 25 minutes more. Remove and cool. Refrigerate.

    Prepare filling and spoon into shell. Refrigerate at least 4 hours. Before serving, top with reserved whipping cream sweetened to taste with powdered sugar.

    FOR FILLING: Beat egg yolks in bowl until thick. Add sugar, grated lemon and lemon juice. Transfer to top of double boiler and cook over simmering water (medium heat), stirring constantly until thick. Remove from heat and cool. Whip cream. Set 1 cup aside for topping. Fold egg yolk mixture into remaining whipped cream. Refrigerate until set. Serve topped with whipped cream.

  • 02-28-2008 7:02 AM In reply to

    Re: Lemon Schaum Torte Pie

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    posted by : Twinkle30

    Schaum Torte

    This meringue-like German classic is filled with fresh berries, ice cream and whipped cream.

    6 egg whites, at room temperature
    2 cups sugar (divided)
    1 teaspoon vanilla extract
    1 teaspoon vinegar
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    Ice cream
    Sliced fresh berries
    Whipped cream

    Preheat oven to 275 degrees. Grease and lightly flour 2 large cookie sheets. Beat egg whites in glass bowl until they form soft peaks when beater is lifted from whites. Beat in 6 tablespoons sugar, 2 tablespoons at a time, until thoroughly incorporated. Add vanilla, vinegar, baking powder, salt and remaining sugar, beating constantly.
     
    Drop 12 spoonfuls of mixture on prepared sheets, 3 inches apart and forming each into a mound 3 inches in diameter. Bake in 35 to 40 minutes or until dry to the touch. The meringue should be firm when touched with your finger. Turn off oven, keeping door closed, and let cool completely.
     
    When cool, remove tops by slicing horizontally with a serrated knife. Fill bottoms with ice cream, cover with fruit and top with whipped cream.
     
     Replace tops.
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