LEMON SCHAUM TORTE

Steps:

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