Frozen Lemon Cream Meringue Cake

INGREDIENTS

INSTRUCTIONS

Make the meringue layers:  Line a buttered baking sheet with parchment
paper or foil and on it  trace 2 squares, using the top and bottom of a
9-inch-square pan as a  guide (one square will be slightly larger than
the other). In a large  bowl with an electric mixer beat the whites
with a pinch of salt  until they hold soft peaks, add the sugar, 1
tablespoon at a time,  beating, and beat the whites until they hold
stiff, glossy peaks.  Transfer the meringue to a pastry bag fitted with
a 1/2-inch tip,  pipe it to fill in the squares, and smooth the tops.
Bake the  meringues in the middle of a preheated 275°F. oven for 1
hour, or  until they are firm when touched lightly and very pale
golden. Remove  the meringues with the parchment from the baking
sheets, let them  cool, and peel off the parchment carefully. With a
serrated knife  trim the meringue layers so that the smaller one will
just fit inside  the bottom of the pan and the larger will just fit
inside the top of  the pan. Reserve the trimmings.  Oil the pan with
vegetable oil and line it with plastic wrap, leaving  about a 5-inch
overhang all around. Put the smaller meringue layer,  smooth side down,
in the lined pan. Stir the reserved meringue  trimmings, crumbled, into
the lemon cream, pour the filling into the  pan, smoothing it, and top
it with the remaining meringue layer,  smooth side up, pressing gently.
Fold the plastic-wrap overhang over  the top to enclose the cake.
Freeze the cake, wrapped well,  overnight, or until it is frozen solid.
Make the icing:  In a small saucepan sprinkle the gelatin over the
orange-flavored  liqueur, let it soften for 1 minute, and heat the
mixture over low  heat, stirring, until the gelatin is dissolved. In a
bowl beat the  cream until it just holds stiff peaks, add the gelatin
mixture in a  stream, beating, and beat the icing until it holds stiff
peaks.  Unwrap the cake and unmold it onto a serving plate, discarding
the  plastic wrap. Spread a thin layer of the icing on the top and
sides  of the cake. Transfer the remaining icing to a pastry bag fitted
with  a decorative tip (such as basketwork one) and pipe it over the
cake.  Chill the cake for no more that 1 1/2 hours, decorate it with
the  lemon slices and leaves, and cut it into squares with a serrated
knife.  Make the lemon cream:  In a heavy saucepan melt the butter with
the sugar, the cornstarch,  the lemon juice, and the zest over
moderately low heat, stirring  until the sugar is dissolved. In a bowl
whisk together lightly the  whole egg and the yolks and add the butter
mixture in a stream  whisking. Transfer the mixture to the pan and cook
it over moderately  low heat, whisking constantly, for 3 to 5 minutes,
or until the curd  is thick enough to hold the mark of the whisk and
the first bubble  appears on the surface. Transfer the curd immediately
to a bowl,  cover its surface with plastic wrap, and let the curd cool.
Chill the  curd, covered with the plastic wrap, for 1 hour, or until it
is cold.  Whisk the yogurt into the curd, chill the lemon cream, and
serve it  with berries or as a filling for frozen lemon cream meringue
cake.  Makes about 3 cups.  Gourmet April 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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