I was given this recipe recently, and tried it out for Passover. It doesn't have flour, and is kind of an upside-down lemon meringue pie. Everyone loved it, and I'll certainly make it again! The recipe makes one torte. I doubled the ingredients to make two, with no problems. The meringue "crust" softens as it rests with the lemon filling on top, with the outer crust staying slightly chewy.
Lemon Meringue Torte
* 1 cup sugar
* 1/4 teaspoon cream of tartar
* 4 egg whites
* 4 egg yolks
* 1/2 cup sugar
* 4 tablespoons lemon juice
* 1 1/2 tablespoons lemon zest, freshly grated
* 1 pint container heavy whipping cream
1. Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5 minutes, until the meringue is very thick, but still glossy, and forms peaks when the beaters are lifted.
4. Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
5. Bake for 1 hour at 225 degrees, until hard.
6. Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler until very thick, about 8-10 minutes. All of a sudden you'll feel the mixture thicken and the color will change.
7.Let the lemon/yolk mixture cool.
8. Whip the heavy cream until it forms stiff peaks. Combine most of the whipped cream (reserve about 1/2 cup for topping) with lemon/egg mixture, mixing gently but thoroughly. Fill the meringue shell, and then chill 12-24 hours.
9. Decorate the torte with more whipped cream, and sliced berries of you wish.