4 egg whites
1/4 tsp. salt
1 1/2 c. sugar
1 tsp. lemon juice
1 tsp. vanilla
1 c. heavy cream, whipped or 1 pt. vanilla ice cream
1 1/2 c. sliced peaches, drained (canned or frozen)

Add salt to egg whites and beat until stiff. Beat in sugar gradually, a tablespoonful at a time. Add lemon juice and vanilla. Pour into buttered 9 inch spring-form pan. Bake for 1 1/4 hours in slow oven (275 degrees). Turn off heat and allow torte to cool in oven. Remove pan. Spread torte with whipped cream or fill with ice cream. Cover with a layer of sliced peaches. Serves 8 to 10.