Dessert - Lemon Cream Torte

Meringue:
4 egg whites
1 cup sugar
1/2 tsp vanilla

Filling:
4 egg yolks
1/2 cup sugar
3 Tbsp lemon juice (about 1 1/2 lemons)
2 tsp grated lemon rind
1/2 cup heavy cream
2 tsp vanilla

Start oven at 250 degrees.  Lay sheet of brown paper on cookie sheet and draw two circles, using 8" cake pan as guide.  Grease circle well and sprinkle with light coating of flour.

Beat egg whites until they form floppy peaks .  Add sugar gradually and continue beating hard until satiny and it will hold definite peaks.  Add vanilla.

Spread half mixture over each circle.  Bake 50 minutes or until dry and golden on top.  Cool and remove paper.

Filling:
Beat egg yolks and 1/2 cup sugar together until smooth.  Stir in lemon juice and rind.  Cook over boiling water stirring cornstarch, until as thick as mayonnaise (about 10 minutes).  Beat cream until stiff and mix gently into cool lemon filling.  Add vanilla.

At serving time, arrange one circle on serving plate.  Spoon half of mixture over it.  Place second torte on top.  Pile remaining filling over entire torte.