Frozen Strawberry Lemon Meringue Torte Pt 1

-FOR THE LEMON FILLING-
1 ts Unflavored gelatin
2 tb Cold water
1/2 c Fresh lemon juice
2/3 c Granulated sugar
3 lg Egg yolks
2 1/2 ts Freshly grated lemon zest
1/2 c Well-chilled heavy cream

-FOR THE STRAWBERRY FILLING-
1 1/2 ts Unflavored gelatin
2 tb Cold water
1 1/2 c Sliced strawberries
1/3 c Strawberry preserves
2 tb Granulated sugar
3 lg Egg yolks
1/2 c Well-chilled heavy cream

FOR THE FROSTING
1 1/2 ts Unflavored gelatin
3 tb Cold water
1 1/4 c Will-chilled heavy cream
1/3 c Sour cream
2 tb Confectioners’ sugar
Strawberries for garnish if
-desired

Make the meringue layers:

Line 2 buttered baking sheets with parchment paper or foil and on them
trace 3 circles using the bottom of an 8 1/2-inch springform pan as a
guide. In a large bowl with an electric mixer beat the egg whites with a
pinch of salt until they hold soft peaks, add the sugar gradually, beating,
and beat the whites until they hold stiff glossy peaks. Transfer the
meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the
middle of each parchment circle pipe the meringue in a tight spiral to fill
in each circle, and smooth the tops. Bake the meringues on 2 racks in a
preheated 250F. oven, switching the baking sheets from one rack to the
other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when
touched and very pale golden. Remove the parchment with the meringue from
the baking sheets, let the meringue cool on it, and peel off the parchment
carefully. The meringue layers may be made 1 day in advance and kept,
wrapped well in plastic wrap, at room temperature. With a serrated knife
tri m the meringue layers so that they will just fit inside the 3 1/2-inch
springform pan.

Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1
of the meringue layers, smooth side down, in the bottom.

Make the lemon filling:

In heavy saucepan sprinkle the gelatin over the water, let it soften for 1
minute, and heat the mixture over low heat, stirring, until the gelatin is
dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and
cook the mixture over moderately low heat, whisking constantly, until it
registers 170F. on a candy thermometer. Transfer the mixture to a metal
bowl set in a larger bowl of ice and cold water and stir it occasionally
until it is very thick but not set. In a bowl beat the cream until it holds
soft peaks and fold it into the lemon mixture.

Pour the lemon filling over the meringue layer in the springform pan, top
it with 1 of the remaining meringue layers, and freeze the torte for 1
hour, or until the lemon filling is firm.

Make the strawberry filling:

In a heavy saucepan sprinkle the gelatin over the water, let it soften for
1 minute, and heat the mixture over low heat, stirring, until the gelatin
is dissolved. In a food processor or blender puree the strawberries with
the preserves and the sugar, whisk the puree and the egg yolks into the
gelatin mixture, and cook the mixture over moderately low heat, whisking
constantly, until it registers 170F. on a candy thermometer. Transfer the
mixture to a metal bowl set in a larger bowl of ice and cold water and stir
it occasionally until it is very thick but not set. In a bowl beat the
cream until it holds soft peaks and fold it into the strawberry mixture.

Pour the strawberry filling over the meringue layer in the springform pan,
top it with the remaining meringue layer, smooth side up, and fold the
plastic wrap overhang over the top. Freeze the torte for 2 hours, or until
it is frozen. The torte may be prepared up to this point 2 days in advance
and dept wrapped well and frozen.

Make the frosting: