Lemon Meringue Torte
|Meringue||1 (1 Recipe Basic)|
|Sugar free lemon pudding mix||3 Ounce (1 Package)|
|Water/Skim milk||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Teaspoon|
Prepare the Basic Meringue.
Trace two dinner plates on parchment or the inside of a brown paper bag that has been cut the same size as your cookie sheets.
Put the paper on ungreased cookie sheets.
Distribute the meringue between the two circles and smooth it evenly.
Bake in a preheated 250°F (120°C) oven for 1 hour.
Turn off the oven but do not open the door.
Leave in the oven for an additional 30 minutes.
Remove to wire racks to cool.
Use a spatula to remove the torte shells from the paper.
Prepare the lemon pudding according to package directions, using water or skim milk.
Mix in the lemon juice.