Publisher Photo
Publisher Photo
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
Recommended: 21 Easter Cake Recipes
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 teaspoon 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

Directions

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.
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.

  • 4 eggs, separated
  • 1 teaspoon 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
  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.
  2. Spread in a well-greased 13-in. x 9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack.
  3. 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.
  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. Yield: 16 servings.
Originally published as Lemon Torte in Grandma's Great Desserts Cookbook 1992, p12

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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"

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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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