Lemon Orange Meringue - Gluten Free

Something like a pavlova, this brightly flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1⁄4 teaspoon salt
• 9  eggs, separated
• 2  cups confectioners' sugar
• 1  teaspoon vanilla extract
• 5⁄8 cup granulated sugar
• 1  orange, grated rind of
• 2  cups  orange juice
• 1⁄3 cup lemon juice (fresh is best)
• 1⁄2 cup  chopped  almonds
• 1  tablespoon butter
•  whipped cream, lightly sweetened (for garnish)

Directions

1. Preheat oven to 300°F.
2. Add salt to egg whites and beat until they begin to form peaks.
3. Sift confectioners' sugar; add to egg whites, 2 tablespoons at a time, beating constantly.
4. Add vanilla before the last addition of sugar.
5. Line bottom of 2 cake pans with waxed paper.
6. Pour mixture into cake pans, spreading it evenly.
7. Bake for about 45 minutes.
8. When baked, invert meringues and remove the waxed paper; cool.
9. Beat egg yolks and add granulated sugar, beating until well blended.
10. Add orange rind, juice and lemon juice.
11. Cook in a double boiler until mixture thickens, stirring constantly.
12. Remove from heat and strain mixture into a very cold bowl; chill.
13. Toast almonds in butter.
14. When ready to serve, stir into chilled mixture.
15. Pour over 1 layer of meringue, top with second layer and decorate with whipped cream.