Lemon Schaum Torte

From Taste of Home,submitted by Cindy Steffen of Wisconsin, with a few adjustments. Takes some time, but worth it. Time doesn't include chilling and standing.

• Ready In: 1 hr 50 mins
• Serves: 12-15
• Yields: 1 13x9 pan

Ingredients

• 6  egg whites (I used jumbo )
• 1  teaspoon vanilla
• 1⁄8 teaspoon cream of tartar
• 2  cups sugar, divided
• 9  egg yolks (I used jumbo )
• 1⁄2 cup lemon juice
• 1  tablespoon  grated lemon peel (fresh is best )
• 4  cups heavy whipping cream
• 1  cup confectioners' sugar

Directions

1. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
2. Add vanilla and cream of tartar.
3. Beat on medium spoon until soft peaks form.
4. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
5. Spread meringue on the bottom and up the sides of a greased 13 inches x 9 inches baking dish.
6. Bake at 275* for 1 hour.
7. Turn oven off and let stand in oven for 1 hour.
8. Do not open door.
9. Remove from the oven; cool on wire rack.
10. In the top of a double boiler, combine egg yolks and remaining sugar.
11. Gradually stir in lemon juice and peel.
12. Cook and stir over simmmering water for 15 minutes or until mixture is thickened and reaches 160*.
13. Cover and refrigerate until cool.
14. In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
15. Spread half over meringue; cover with lemon mixture.
16. Top with remaining cream mixture.
17. Sprinkle with cinnamon.
18. Refrigerate overnight.