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Lemon Schaum Torte

 Lemon Schaum Torte
"Our family has enjoyed this delicious dessert for over 75 years," notes Cindy Steffen of Cedarburg, Wisconsin.
12-15 ServingsPrep: 50 min. Bake: 1 hour + standing


  • 6 egg whites
  • 1 teaspoon McCormick® Pure 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


  • 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;

2 of 2

Lemon Schaum Torte (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.