This recipe I had actually found on another blog site called Ottawa Food and this recipe is absolutely delicious! I discovered I should probably make two as one gets eaten up very quickly.
1 1/4 cups granulated sugar
1/3 cup butter
1 tablespoon grated lemon rind
1 cup lemon juice
1 1/2 cups whipping cream
1 1/2 cups granulated sugar
2 tablespoons cornstarch
2 teaspoons grated lemon rind
6 egg whites
1 teaspoon vanilla extract
MERINGUES: Combine 3/4 cup of the sugar, cornstarch and rind; set aside.
In bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks
form. Add vanilla; fold in reserved sugar mixture. Spoon meringue onto circles, smoothing tops. Bake in 300ºF (150ºC) oven for 1 hour or until dry and lightly golden. Let cool. (Meringues can be stored in cool, dry place for up to 3 days.)
FILLING: In saucepan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring, until sugar dissolves.
In bowl, beat eggs; whisk in lemon mixture. Return to saucepan and cook, stirring, just until boiling; simmer for 1 minute. Pour into bowl. Place plastic wrap directly on surface; chill in refrigerator to room temperature. (Mixture can be refrigerated for up to 1 day.) Whip cream; fold into lemon mixture.
ASSEMBLY: Crumble least-attractive meringue for garnish; set aside. Fit one meringue into 9-inch (2.5 L) spring-form pan. Pour one-third of the lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. (Torte can be removed from pan, wrapped well and frozen for up to 1 week.) Let soften in refrigerator for 45 minutes before serving. Makes 12 servings.