Lemon Meringue Torte - cooking recipe

Ingredients

5/8 c. flour
2 c. sugar
2/3 c. butter
6 large eggs
1/2 c. lemon juice
2 Tbsp. grated lemon peel or 3 Tbsp. extract
2 c. milk

Preparation

Mix flour and sugar and set aside.
Cream butter until light and fluffy.
Separate eggs.
Egg yolks should be about 1/2 cup and whites about 3/4 cup.
Add egg yolks to butter.
Add flour and sugar to creamed mixture.
Add lemon juice and milk; mix thoroughly.
Beat egg whites until stiff, but not dry (they form a peak) and fold into the custard mix with a wire whip.
Pour into a buttered 9 x 12-inch pan.
Set in a pan of warm water and bake in a moderate oven (350\u00b0) for 35 to 40 minutes.
Chill and serve with whipped cream topping, if desired.