LEMON TORTE

Ingredients:

9	pc	MAGNOLIA BROWN EGGS, use egg whites only
1-3/4 (350 g)	cups	sugar
1/2 (2 g)	tsp	cream of tartar
1-1/2 (195 g)	cups	coarsely chopped walnuts

10	pc	MAGNOLIA BROWN EGGS, use egg yolks only to fill 1 cup
1 (200 g)	cup	sugar
3/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
2	tsp	lemon rind
1 (150 g)	pc	lemon, juice squeezed (1/4 cup)

2 (250 mL each)

packs

MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped

Procedure:

Preheat oven to 275°F. Grease and flour 4 pieces of 9” round pans. Set aside.
At high speed, beat egg whites, sugar and cream of tartar until stiff but not dry. Fold in walnuts. Divide mixture into prepared pans. Bake for 1 hour. Cool then unmold.
To prepare lemon filling, beat egg yolks and sugar until thick and lemon colored. Transfer to a double boiler. Add butter, lemon rind and lemon juice. Cook over medium heat until thick. Cool.
To assemble, layer meringue then cover with lemon filling. Do the same with the rest of the meringue ending with meringue on top. Decorate top and sides with whipped cream.

Makes 10 to 12 servings.

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