Frozen Strawberry Lemon Meringue Torte
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 large
Egg White2 tbsps
Granulated Sugar1.5 tsps
Unflavored Gelatin3 tbsps
Water (cold)1 cup
Lemon Juice (fresh)3 large
Egg Yolk2.5 tsps
Lemon Zest (freshly grated)1.25 cups
Heavy Cream (will-chilled)1 cup
Strawberry Preserve1 cup
Sour Cream2 tbsps
Sugar (confectioners')Directions:
1
Make the meringue layers: Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide
2
In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks
3
Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops
4
Bake the meringues on 2 racks in a preheated 250°F
5
Oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden
6
Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully
7
The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature
8
With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan
9
Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom
10
Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide
11
In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks
12
Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops
13
Bake the meringues on 2 racks in a preheated 250°F
14
Oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden
15
Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully
16
The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature
17
With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan
18
Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom
19
Make the lemon filling In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved
20
Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F
21
On a candy thermometer
22
Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set
23
In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture
24
Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm
25
In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved
26
Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F
27
On a candy thermometer
28
Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set
29
In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture
30
Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm
31
Make the strawberry filling: In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved
32
In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F
33
On a candy thermometer
34
Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set
35
In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture
36
Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top
37
Freeze the torte for 2 hours, or until it is frozen
38
The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen
39
In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved
40
In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F
41
On a candy thermometer
42
Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set
43
In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture
44
Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top
45
Freeze the torte for 2 hours, or until it is frozen
46
The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen
47
Make the frosting: In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved
48
In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks
49
Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap
50
Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm
51
Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours
52
Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries
53
In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved
54
In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks
55
Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap
56
Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm
57
Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours
58
Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries