Angel Lemon Torte

For the crust:
1. Preheat oven to 275 F. In a large bowl beat egg whites till frothy.
2. Add cream of tartar and beat till stiff peaks form.
3. Gradually add 1 cup of sugar.
4. Continue beating, taking your time, until stiff peaks form.
5. Carefully spread it into a lightly greased 13 x 9 glass baking pan.
6. Bake at 275 F for 1 hour.
7. Remove from the oven and allow it to cool completely.

For the pudding:
1. Put some water in the bottom of your double boiler and bring it to a simmer then turn the heat to medium-low. In the top of the double boiler, beat yolks until they reach a nice lemon color.
2. Place the bowl of eggs over the double boiler pan and add 1/2 cup sugar, lemon rind and lemon juice.
3. Slow add 1/2 pint of whipping/heavy cream.
4. Cook in the pan until it forms a pudding consistency as you keep stirring with a spatula. Cook at medium low heat and make sure it doesn’t burn.
5. Once it’s nice and thick remove the bowl from the heat and allow the mixture to cool completely.

For the whipped cream:
1. Beat 1/2 pint of whipping/heavy cream till you reach a soft peak stage.

For the assembly:
1. Over the completely cool meringue layer, carefully spread about 1/3 of whipping cream.
2. Carefully spread all of the cooled pudding mixture over the whipped cream layer.
3. Spread remaining whipped cream over the top.
4. Cover and refrigerate overnight.