“‘Schaun’ is German for ‘meringue’. This is a light, melt-in-your-mouth confection.”
Difficulty: Average
Make Ahead
Serves 12
Ingredients:
Meringue
- 6 egg whites
- 1/8 teaspoon cream of tartar
- 1-1/2 teaspoons vanilla
- 2 cups sugar
Filling
- 6 egg yolks
- juice and grated rind of 2 lemons
- 1 cup sugar
Topping
- 2 tablespoons confectioners’ sugar
- 2 cups whipping cream
- 1 teaspoon vanilla
Instructions:
- Beat egg whites until foamy.
- Add cream of tartar and 1-1/2 teaspoons vanilla and beat until thick.
- Add 2 cups sugar gradually, beating after each addition.
- Spread shell in a buttered 9″ x 13″ pan.
- Place in unheated oven.
- Set oven at 275° and bake 1 hour, 10 minutes.
- Cool.
- Beat egg yolks until thick and lemon colored.
- Add lemon juice, rind and 1 cup sugar.
- Cook in top of double boiler, beating until mixture thickens.
- Chill. Filling will become thicker as it cools.
- Whip cream together with confectioners’ sugar and 1 teaspoon vanilla.
- Spread half of topping on shell. Spread lemon filling on top of that.
- Put remaining topping on top.
- Chill 24 hours before serving.
- Serve each piece with a twisted lemon slice.