Angel Lemon Torte

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   For the crust:

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   1. Preheat oven to 275 F. In a large bowl beat egg whites till frothy.

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   2. Add cream of tartar and beat till stiff peaks form.

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   3. Gradually add 1 cup of sugar.

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   4. Continue beating, taking your time, until stiff peaks form.

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   5. Carefully spread it into a lightly greased 13 x 9 glass baking pan.

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   6. Bake at 275 F for 1 hour.

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   7. Remove from the oven and allow it to cool completely.

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   For the pudding:

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    1. Put some water in the bottom of your double boiler and bring it to a simmer then turn the heat to medium-low. In the top of the double boiler, beat yolks until they reach a nice lemon color.

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    2. Place the bowl of eggs over the double boiler pan and add 1/2 cup sugar, lemon rind and lemon juice.

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    3. Slow add 1/2 pint of whipping/heavy cream.

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    4. Cook in the pan until it forms a pudding consistency as you keep stirring with a spatula. Cook at medium low heat and make sure it doesn't burn.

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    5. Once it's nice and thick remove the bowl from the heat and allow the mixture to cool completely.

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    For the whipped cream:

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    1. Beat 1/2 pint of whipping/heavy cream till you reach a soft peak stage.

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    For the assembly:

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    1. Over the completely cool meringue layer, carefully spread about 1/3 of whipping cream.

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    2. Carefully spread all of the cooled pudding mixture over the whipped cream layer.

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    3. Spread remaining whipped cream over the top.

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    4. Cover and refrigerate overnight.

* Per serving · 4 servings · Values may vary.