makes 12 servings

Meringues:
1-1/2 c. (375 mL) egg whites, from about 12 large eggs
1/4 tsp. (2 mL) cream of tartar
Pinch of salt
1 c. (250 mL) granulated sugar
1 tsp. (5 mL) almond flavouring
2 c. (500 mL) icing sugar, sifted

Lemon Curd:
3-4 large lemons
3/4 c. (175 mL) granulated sugar
1/2 c. (125 mL) unsalted butter
8 large egg yolks
1/3 c. (75 mL) plain yogurt (not low-fat)
Sifted icing sugar, for garnish

Set racks in upper and lower thirds of the oven and preheat to 250°F (120°C). Line 2 or 3 large baking sheets with parchment paper. Trace 4 (9"/23 cm) circles onto parchment paper. To make meringue: Whip egg whites, cream of tartar and salt in a large bowl with an electric mixer on medium speed until white and frothy. Increase speed to medium-high and gradually beat in granulated sugar, making sure each addition is well absorbed before adding more. Continue to whip whites until stiff glossy peaks form. Whip in almond flavouring. Then gently fold in sifted icing sugar using a large rubber spatula. You may need to transfer the meringues to a larger bowl to accommodate even folding. Be sure to fold in all the sugar including the sugar from the bottom of the bowl as it settles. Spoon into a large piping bag and pipe equal amounts of meringue onto parchment paper circles. Parchment paper can be held firm to the baking sheets with a splash of water on the underside. Start piping each circle from the centre in a clockwise spiral. Smooth the surface with a thin metal spatula. Bake for about 1 hour or until the meringues are crisp to the touch but still slightly moist within. Cool on pans on racks. To make lemon curd: Finely grate peel from 2 of the lemons and squeeze the juice from all lemons. Strain juice and measure out 3/4 c. (175 mL). Combine peel, juice, sugar and butter in a saucepan. Bring to a boil, stirring to dissolve sugar. Strain out the peel and return mixture to the heat. Whisk the yolks in a bowl until smooth. Gradually whisk 1/4 of the hot liquid into the yolks and then whisk the warmed yolk mixture into the remaining hot liquid. Continue to whisk over medium heat until mixture slightly thickens. Do not allow to boil. Remove from the heat and pour mixture into a clean bowl. Press a piece of plastic wrap into the surface and refrigerate until chilled and firm. Stir in plain yogurt. To assemble the cake, choose the 3 best meringues for the layers. Crumble the remaining meringue into chunks. Place 1 meringue layer on a large cake platter. Spread with 1/3 of the lemon curd. Top with the second meringue. Spread with another 1/3 of the lemon curd. Top with the third meringue then spread with remaining lemon curd. Scatter meringue chunks over top. Chill briefly to set but for easy slicing bring to room temperature well before serving. Dust with icing sugar. Cut torte into thin wedges using a sharp serrated knife and serve. 

Note: Wondering what to do with leftover egg yolks? See our sidebar (page 66) for instructions on storing them. Yolks can be saved for use in custards and crêpes, in baking, or cooked and crumbled over salads and much more.

Calories: 307; Protein 6 g: Carbohydrate 46 g;
Fibre 0.7 g; Fat 11.8 g/serving

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