Lemon Torte

Name: Lemon Torte
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 12 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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 10 min. Bake: 1 hour + chilling

By Taste Of Home Editorial Team

Recipe by Kristi Twohig, Waterloo, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

This beautiful, light lemon torte has an easy-to make meringue base that's complemented with tart and sweet fillings. —Kristi Twohig, Waterloo, Wisconsin

TEST KITCHEN APPROVED

Lemon Torte

2 Reviews Add your review

Yield:12 servings

Prep:10 min

Cook:1 hour

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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

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Directions

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. If desired, garnish with additional lemon zest before serving.