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Lemon Meringue Torte

 Lemon Meringue Torte
Field editor Sue Gronholz, Beaver Dam, Wisconsin, relates, "I copied this old recipe from a notebook that my grandmother compiled as a teenager."
16 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1/2 cup sugar
  • 4 egg yolks
  • 6 tablespoons milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 2 egg yolks, beaten
  • 1 tablespoon butter
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • TOPPING:
  • 6 egg whites
  • 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 cup slivered almonds

Directions

  • In a bowl, cream shortening and sugar. Beat in egg yolks and milk.
  • Combine flour and baking powder; add to creamed mixture and mix
  • well. Spread into a greased 13-in. x 9-in. baking pan. Bake at
  • 350° for 15 minutes or until a toothpick inserted near the

2 of 2

Lemon Meringue Torte (continued)

Directions (continued)

  • center comes out clean.
  • In a saucepan, combine sugar and cornstarch; stir in water until
  • smooth. bring to a boil over medium heat; cook and stir for 1
  • minute. Remove from the heat. Stir a small amount into egg yolks;
  • return all to pan. Cook over medium heat for 2 minutes. Remove from
  • the heat. Add butter, lemon juice and peel; set aside.
  • In a small bowl, beat the egg whites until soft peaks form. Gradually
  • add sugar, beating until stiff peaks form. Beat in cinnamon. Fold in
  • almonds. Spread hot filling over crust. Spread topping over filling.
  • Bake at 350° for 15 minutes or until lightly browned. Cool on a
  • wire rack. Store in the refrigerator. Yield: 16 servings.
Nutritional Facts: 1 serving (1 piece) equals 277 calories, 12 g fat (3 g saturated fat), 82 mg cholesterol, 59 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.
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