Lemon Torte
TOTAL TIME: Prep: 10 min. Bake: 1 hour + chilling
YIELD: 16 servings.
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Ingredients
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4 large eggs, separated
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1 teaspoon vanilla extract
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1/4 teaspoon cream of tartar
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1-1/2 cups sugar, divided
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2 tablespoons lemon juice
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2 tablespoons grated lemon zest
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2 cups heavy whipping cream, whipped, divided
Directions
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1.
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.
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2.
Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack.
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3.
Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature.
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4.
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.
Nutrition Facts
1 slice: 195 calories, 12g fat (7g saturated fat), 94mg cholesterol, 27mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 2g protein.
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