Classic Schaum Torte with Strawberries and Lemon Curd

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Classic Schaum Tortewith Strawberries and Lemon Curd
Serves:  12-14[printable recipe]
Ingredients:
9 eggs at room temperature
3 cups sugar
2 tablespoons fresh lemon juice
2 teaspoons almond extract
1 teaspoon vanilla
¾ teaspoon baking powder
1-2 tablespoons butter for greasing the pan1 ½ pounds strawberries
1/3 – 1/2 cup sugar

Directions:
Preheat oven to 250 degrees F.
Generously butter a 10 inch springform pan. Set aside.

Separate eggs, reserving yolks for another purpose.  Place egg whites into the bowl of a standmixer and beat on high for 5-8 minutes, or until volume has tripled and whitesare very stiff.  With motor running,gradually add sugar in a constant stream. Once sugar is incorporated, add lemon juice, flavorings, and bakingpowder.  Continue to beat for anadditional 5-8 minutes, or until the sugar is dissolved and the mixture takeson a marshmallowy appearance.
Spoon meringue into the springform pan, mounding the mixtureas needed.  Place on top of a large sheetpan and place into the oven. Bake for one hour and 10 minutes.  Turn oven off and allow the schaum torte tocool in the oven for 1-2 hours before removing.
While schaum torte is baking, core and slicestrawberries.  Toss with 1/3 – ½  cup of sugar (depending upon the naturalsweetness of the strawberries) and allow to sit at room temperature for up to 6hours.Serve torte with sliced fresh strawberries and whippedcream.
Lemon Curd
Makes approximately 3 cups
Ingredients:
9 egg yolks
1 ½  cups sugar
Scant 2/3 cup lemon juice
zest from one lemon
12 oz butter (1 ½ sticks), diced
Directions:
Lightly beat egg yolks in a small bowl. Strain through a mesh strainer into a medium saucepan. Stir in sugar andlemon juice and cook over low heat, stirring constantly for 10-15 minutes, oruntil the mixture thickens and coats the back of a wooden spoon.  Do not allow the mixture to come to a boil.
Remove lemon curd from heat and stir in butter, one piece ata time, until fully incorporated.  Stirin the lemon zest.  Allow mixture tocool, then refrigerate until ready to use. Note: the lemon curd will thicken considerably when chilled.
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