The lemon angel torte is a delicious and tangy torte set in a homemade baked crust with eggs and sugar. Layered with whipped cream and filled with a lemon filling, the lemon angel torte is topped off with another luxuriant layer of whipped cream for oodles of indulgence.
Preheat oven to 450Â°.
Place 4 egg whites, 3/4 cup sugar, 1/4 teaspoon salt, and 1/4 tea spoon cream of tartar in small bowl; beat at high speed with electric mixer about 15 minutes to very stiff peaks.
Spread in well buttered 9 inch pie plate.
Place in preheated oven; turn off heat.
Let stand in closed oven 5 hours or overnight (dont peek).
Whip 1 cup heavy cream; spread half in torte shell.
Top with Lemon Filling, then remaining whipped cream.
Chill 5 hours.