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Lemon Torte

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.
  • Total Time
    Prep: 10 min. Bake: 1 hour + chilling
  • Makes
    16 servings

Ingredients

  • 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

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 13x9-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, zest 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.

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