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Ингредиенты
- For the cake:
- 1/2 c. butter or possibly oleo
- 3/4 c. powdered sugar
- 4 x egg yolks slightly beaten
- 1 tsp vanilla
- 1 c. all-purpose flour
- 1/4 tsp salt
- 1 tsp baking pwdr
- 1/4 c. lowfat milk For the meringue:
- 4 x egg whites
- 1/4 tsp cream of tartar
- 3/4 c. granulated sugar
- 1/3 c. sliced blanched almonds (or possibly pecans) For the filling:
- 1 c. granulated sugar
- 3 Tbsp. cornstarch
- 1/2 tsp salt
- 2 x egg yolks slightly beaten Juice of 2 lemons plus the grated rind of one lemon
- 1 c. water
- 2 Tbsp. butter
Инструкции
- Preheat oven to 350 degrees.
- Cream the butter and the powdered sugar. Add in the beaten egg yolks and vanilla. Measure flour into a sifter; add in salt and baking pwdr, then sift. Add in flour mix to butter mix alternately with the lowfat milk, ending with the flour mix. Spread into two well-greased 9-inch cake pans and set aside.
- Beat the egg whites with the cream of tartar till soft peaks form. Slowly add in granulated sugar, beating till stiff peaks form. Lightly spread this meringue over the cake batter and sprinkle with nuts. Bake 25-30 min or possibly till meringue is golden brown. Cold in pans on racks for 10 min, then turn out on racks, meringue side up, and cold thoroughly.
- To make the filling: Mix the sugar, cornstarch and salt. Add in slightly beaten egg yolks, lemon juice and rind, and water. Cook over low heat, stirring constantly, till thickened. Last, stir in the butter. Let filling cold, then spread on top of the meringue on one cake layer. Place the other cake layer carefully on top, the spread the remaining filling over the meringue.
