Lemon Torte Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 195
  • Fat:
  • 12 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 94 mg
  • Sodium:
  • 27 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 0 g
  • Protein:
  • 2 g


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Lemon Torte

Grandma's Great Desserts Cookbook

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

SERVINGS: 16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 10 min. Bake: 1 hour + chilling

Ingredients:

  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 2 cups heavy whipping cream, whipped, divided

Directions:

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved.
    Spread in a well-greased 13-in. x 9-in. x 2-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack.
    Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, peel and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature.
    Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving. Yield: 16 servings.


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