Lemon Torte

Total Time

Prep: 10 min. Bake: 1 hour + chilling


16 servings

Updated: Oct. 20, 2022
This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.


  • 4 large 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 zest
  • 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 13x9-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, zest 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.

Nutrition Facts

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