1 1/2 t cream of tartar
1 1/2 c sugar divided
1 c sifted flour
1/4 t salt
juice from 1 lemon, divided
zest from 1 lemon, divided
4 oz bar white chocolate, divided
roughly 1/2 cup powdered sugar
roughly 1/2 cup powdered sugar
Coarsely grate 3 oz of white chocolate, reserve the remaining ounce for later.
Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in stiff peaks. Beat in 2 tsp lemon juice.
Sift flour, remaining sugar, and salt together then gently fold into egg whites 1/2 c at a time.
Gently fold in the all but 2 tsp of the lemon zest, reserve the 2 tsp for later, and the 3 oz grated white chocolate.
Pour into ungreased tube pan and cut with butter knife to remove air bubbles.
Bake in preheated 350 oven for 40-45 minutes, until it springs back when lightly touched.
Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.
Over medium heat melt the chocolate
Stir in powdered sugar until you get a slightly thick but still runny consistency.
Stir in powdered sugar until you get a slightly thick but still runny consistency.
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