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Lemon Schaum Torte

Total Time

Prep: 50 min. Bake: 1 hour + standing

Makes

15 servings

"Our family has enjoyed this delicious dessert for over 75 years," notes Cindy Steffen of Cedarburg, Wisconsin.

Ingredients

  • 6 large egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 2 cups sugar, divided
  • 9 large egg yolks
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 4 cups heavy whipping cream
  • 2/3 cup confectioners' sugar
  • Ground cinnamon

Directions

  1. 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 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.
  2. Spread meringue on the bottom and up the sides of a greased 13x9-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.
  3. In a large saucepan, combine the egg yolks, lemon juice, lemon zest and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool.
  4. 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.

Nutrition Facts

1 piece: 388 calories, 27g fat (16g saturated fat), 215mg cholesterol, 51mg sodium, 35g carbohydrate (33g sugars, 0 fiber), 4g protein.

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