Lemon Meringue Torte

Directions

1. How to Prepare the Curd:1. In a medium bowl, whisk together the cornstarch and cream. Whisk in the Large eggs and yolks.
2. 2. In a medium non-reactive saucepan, combine the zest, fruit juices, sugar, vanilla, and butter, and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the warm liquid into the cream mix.
3. 3. Return everything to the saucepan and cold, whisking constantly, and scraping the bottom of the pan till tiny bubbles boil up for 10 seconds.
4. Strain the curd through a fine sieve into a bowl, cover with waxed paper, and set aside. (The curd can be prepared up to 1 day in advance and refrigerated.)
5. How to Prepare the Meringue:1. Place the egg whites, sugar, salt, and cream of tartar in a large stainless steel bowl, and set it over a saucepan of simmering water.
6. 2. Whisk constantly till the mix is lukewarm.
7. 3. Remove from the heat and whisk (you can switch to an electric mixer)
8. till the egg whites form high peaks, like shaving cream.
9. How to Assemble:1. Bake the ready-made pie crust according to the package instructions, let cold slightly. Spread the lemon curd over the still hot, baked ready-made pie crust.
10. 2. With the back of a spoon, pile the meringue on top of the curd, pulling up wisps of meringue with the spoon as you go.
11. 3. Set the pudding under a preheated broiler for a few seconds, or possibly pass the flame of a propane torch over the meringue, till lightly browned in spots.