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Publisher Photo
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + chilling

Ingredients

  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 1 pint heavy whipping cream, whipped, divided

Directions

In a mixing bowl, beat egg whites and cream of tartar until stiff and glossy. Gradually beat in 1 cup sugar. Add vanilla. Spread in a well-greased 13-in. x 9-in. baking pan. Bake at 300° for 1 hour. Remove to a draft-free spot to cool. Meanwhile, in the top of a double boiler, beat egg yolks until lemon-colored. Add remaining sugar, lemon juice and peel. Cook over hot but not boiling water, stirring occasionally, until thick. Cool thoroughly. Spread half the whipped cream over meringue shell; cover with custard. Spread remaining whipped cream on top. Cover and refrigerate. Torte is best made a day ahead. Yield: 16 servings.
Originally published as Lemon Torte in Grandma's Great Desserts Cookbook 1992, p12

Nutritional Facts

1 slice: 195 calories, 12g fat (7g saturated fat), 94mg cholesterol, 27mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 2g protein.

Popular Videos

  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 1 pint heavy whipping cream, whipped, divided
  1. In a mixing bowl, beat egg whites and cream of tartar until stiff and glossy. Gradually beat in 1 cup sugar. Add vanilla. Spread in a well-greased 13-in. x 9-in. baking pan. Bake at 300° for 1 hour. Remove to a draft-free spot to cool. Meanwhile, in the top of a double boiler, beat egg yolks until lemon-colored. Add remaining sugar, lemon juice and peel. Cook over hot but not boiling water, stirring occasionally, until thick. Cool thoroughly. Spread half the whipped cream over meringue shell; cover with custard. Spread remaining whipped cream on top. Cover and refrigerate. Torte is best made a day ahead. Yield: 16 servings.
Originally published as Lemon Torte in Grandma's Great Desserts Cookbook 1992, p12

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Reviews forLemon Torte

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Mary-Vance User ID: 5522617 21061
Reviewed Apr. 28, 2012

"Excellent lemon flavor and easy to make. Would reccomend to anyone. One variation I tried to give it some flavor and color variation was to add rasberry sauce to the filling. Rasberry and lemon go very well together. Another variation is to make a chocolate merange"

MY REVIEW
WATTLE User ID: 222440 48307
Reviewed Feb. 11, 2010

"Recipe-Bot, Thanks for this recipe,sure sounds good, Wattle."

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PUMPKIN#1 User ID: 4554369 44985
Reviewed Feb. 11, 2010

"LOVE LEMON RECIPES. LIGHT TASTE"

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