Frozen Strawberry Lemon Meringue Torte Pt 1

INGREDIENTS

INSTRUCTIONS

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. 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. 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. Bake the meringues on 2 racks in a
preheated 250F. 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. Remove the parchment with the
meringue from the  baking sheets, let the meringue cool on it, and peel
off the  parchment carefully. The meringue layers may be made 1 day in
advance  and kept, wrapped well in plastic wrap, at room temperature.
With a  serrated knife tri m the meringue layers so that they will just
fit  inside the 3 1/2-inch springform pan.  Oil the pan, line it with
plastic wrap, leaving on overhang, and  arrange 1 of the meringue
layers, smooth side down, in the bottom.  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. 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 170F. on a candy thermometer.
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. In a bowl beat the cream until it holds soft peaks and fold it
into the lemon mixture.  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.
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. In a food
processor or blender puree  the strawberries with the preserves and the
sugar, whisk the puree  and the egg yolks into the gelatin mixture, and
cook the mixture over  moderately low heat, whisking constantly, until
it registers 170F. on  a candy thermometer. 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. In a bowl beat the
cream until it holds  soft peaks and fold it into the strawberry
mixture.  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. Freeze the torte
for 2  hours, or until it is frozen. The torte may be prepared up to
this  point 2 days in advance and dept wrapped well and frozen.  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. 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. continued
in part 2

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