Lemon Schaum Torte

Ingredients: 

1/2 cup egg whites 
2 teaspoons white vinegar 
1 tablespoon vanilla extract 
2 cups white sugar 

Directions: 

Preheat oven to 300 degrees F (150 degrees C). Butter a large baking sheet. 

In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 clumps (about 4 inches diameter), close together on baking sheet. Indent the center of each clump with the back of a spoon. 

Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour. 

Lemon Curd

3 egg yolks 
1/2 cup sugar 
2 large lemons, zested and juiced 
1/2 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/4 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Cool completely. 

Spread curd into baked shells and top with sweetened whipped cream.