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Lemon Torte

 Lemon Torte
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
16 ServingsPrep: 10 min. Bake: 1 hour + chilling


  • 4 eggs, separated
  • 1 teaspoon McCormick® Pure 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 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. 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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Lemon Torte (continued)

Nutritional Facts: 1 serving (1 slice) equals 195 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 27 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.