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Lemon Schaum Torte Recipe

Lemon Schaum Torte Recipe photo by Taste of Home

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"Our family has enjoyed this delicious dessert for over 75 years," notes Cindy Steffen of Cedarburg, Wisconsin.

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Lemon Schaum Torte Recipe

Prep: 50 min. Bake: 1 hour + standing

Yield: 12-15 Servings

50 60 110

Ingredients

6 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 cups sugar, divided
9 egg yolks
1/2 cup lemon juice
1 tablespoon grated lemon peel
4 cups heavy whipping cream
2/3 cup confectioners' sugar
Ground cinnamon

Directions

Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
Spread meringue on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack.
In a large saucepan, combine the egg yolks, lemon juice, lemon peel and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool.
In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 388 calories, 27 g fat (16 g saturated fat), 215 mg cholesterol, 51 mg sodium, 35 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lemon Schaum Torte in Taste of Home February/March 2000, p67

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Schaum Torte

Lemon Schaum Torte

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Reviewed on Mar. 18, 2013 by kaylee47

This was very,very good. I will be making this often.My husband loved it.And it was very easy to make..Thank you so very much for sharing...

Reviewed on Jan. 28, 2011 by shirley Borgerding

Make this only when the humidity is low or it will be sticky. I deleted the cinnamon and used finely grated lemon peel.

Reviewed on Dec. 24, 2010 by callalily80

We originally tried this recipe in lieu of lemon meringue pie for a friend who cannot have gluten. It is light, delicious, and easy to make.

Reviewed on Apr. 17, 2008 by karen108

My boyfriend baked this torte and he was wondering why the lemon filling did not thicken as much as it should even though every detail of the recipe was followed. Any suggestions or idea?

Thank you