What's for Dessert: Lemon Coconut Balls

I've been playing with variants of a recipe unimaginatively called "Cake Balls". Last night's version was a play on lemon meringue pie. I should have used lemon curd rather than lemon pie filling for additional tartness. Plus I'm still thinking about what to use for "crust" rather than coconut, something that won't get soggy.

Even so, they are delicious!

(Can't post the recipe here as I'm hoping to submit it to a few contests. I'll post it after it wins a million dollar bake off. Promise.)

Angel Pie (Lemon Schaum Torte)

I was excited to see this recipe, because it is a repeated hotel menu item in the Emma Graham book series by Martha Grimes (which I highly recommend).

In the books it sounds luscious but there wasn't enough description to actually know what the heck it was.

And here, at last, it is!

Lemon Schaum Torte

Make Meringue Torte (below). Spread with cooled Lemon Torte Filling (below). Top with 1 cup whipping cream, stiffly whipped. Chill about 12 hr. before serving. 8 to 10 servings.

Meringue Torte: Heat oven to 275 degrees (slow). Beat 4 egg whites (1/2 cup) and 1/4 tsp. cream of tartar until frothy. Gradually beat in 1 cup sugar, a little at a time. Beat until very stiff and glossy. Tint, if desired, with food coloring. Spread on heavy brown paper on baking sheet in 8 or 9" round. Shape with back of spoon. Bake 60 min. Turn off oven and leave in until cool.

Lemon Torte Filling: Beat 4 egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Blend in 1/4 cup lemon juice and 2 tbsp. grated lemon rind. Cook over hot water, stirring constantly, until thick, 5 to 8 min. Cool.