Serves: 8
Total Calories: 308
Preheat oven to 275° F. Heavily butter a 9-inch pie plate. In a small mixer bowl beat egg whites and cream of tartar at high speed until soft peaks form. Gradually beat in sugar and continue beating until stiff and glossy but not dry. Spread in pie plate and bake for 1 hour and 20 minutes. Turn off heat and let shell cool in the oven. Shell will fall slightly.
In a medium saucepan beat egg yolks and whole egg. Mix in sugar, water, lemon rind and juice, flour and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat, cook and stir until thickened. Cover and cool.
Fold whipped cream into egg mixture. Pour into shell, cover and refrigerate 12 hours.
To serve, top with whipped cream and coconut.
This Lemon Torte recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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