Printable | Taste of Home

Lemon Torte

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

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

Printed from tasteofhome.com Jul 25, 2008

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Lemon Torte cont.

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.