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This pretty dessert is a perfect finale for a springtime meal. Fresh berries make a nice accompaniment.

Yield: Serves 10

Prep time: 45 - 50 minutes

Baking time: 90 minutes

Cooking time: 6 hours or overnight

Difficulty Level: Challening

Meringue Crust:

• 2 Horizon Organic® egg whites (reserve the yolks to use in the filling)
• pinch of salt
• 1/2 cup sugar

Lemon Filling:

• 6 Horizon Organic egg yolks
• 1 cup sugar
• 1 tsp. freshly grated lemon zest
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup Horizon Organic unsalted butter, room temperature
• 1 1/4 cups Horizon Organic heavy cream

Preheat the oven to 250°F. Remove the base from a 9-inch spring-form pan and place the base on a baking sheet, setting the ring portion of the pan aside for later.

Prepare the crust first: Using an electric mixer at high speed, whip the egg whites and the salt until frothy. Gradually add the sugar, continuing to whip until the meringue is very fluffy and holds stiff peaks. Scrape the meringue onto the spring-form base and spread it in an even layer to within 1/4-inch of the edge. Bake for 1 1/2 hours, until crisp. Cool completely. Trim away any crust that has spread beyond the edge of the spring-form base, then attach the ring portion of the pan.

To prepare the lemon filling, whisk together the egg yolks, sugar, lemon zest, and lemon juice in a metal bowl. Set a fine mesh strainer and another bowl close at hand. Place the bowl containing the yolks over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens considerably and takes on a creamy, opaque quality. Immediately strain it into the second bowl to remove the zest and any curdled bits that may have formed. Cut the butter into small chunks and whisk them into the hot lemon custard one at a time. Set the custard aside, stirring occasionally, until completely cool.

Using an electric mixer, whip the cream at high speed until it holds medium stiff peaks. Fold the cream into the cooled lemon custard, working gently but thoroughly. Immediately spread the lemon filling over the crust in the spring-form pan. Cover with plastic wrap and freeze for six hours or overnight. Serve frozen.

Tips:

For best texture, the torte should be made no more than one day ahead. If your freezer is extremely cold, you may need to let the torte stand at room temperature for a few minutes to reach a good slicing consistency.

Calories: 278; Protein: 2g; Carbohydrates: 32g; Total Fat: 17g; Saturated Fat: 10g; Cholesterol: 96mg; Calcium: 3% DV; Sodium: 89mg