8 egg whites, stiffly beaten
2 tsp. vinegar
2 c. sugar
2 tsp. vanilla

FILLING:

8 egg yolks
Juice of 2 lemons
Grated lemon rind
1 c. sugar
2 c. whipped cream
Maraschino cherries
Mint leaves

CRUST: Add vinegar, 2 cups sugar and vanilla to beaten egg whites. Put in 9 x 13 inch pan and bake at 300 degrees for 1 hour or more. Cool.

FILLING: Put 8 egg yolks in double boiler, add grated rind and lemon juice and 1 cup sugar and cook until thick. Cool. Whip 2 cups cream and add 1 cup to the filling. Sweeten the remainder of the cream to taste for the top of torte. Cut in squares and decorate with cherries and mint leaves.