It’s one of those classic recipes you’d find in grandma’s recipe box.
Tips for Making a Lemon Torte
Keep these tips in mind when making our lemon torte recipe.
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Credit:Carson Downing
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On a sheet of parchment paper, trace around a 9-inch round cake pan.
Turn paper over so marking is on the bottom and place on a baking sheet.
salt until soft peaks form (tips curl).
Gradually add 1 cup of the sugar, 2 Tbsp.
at a time, beating well after each addition.
Continue beating until sugar is dissolved and mixture is very stiff, 5 to 7 minutes.
Spread meringue inside the parchment paper circle.
Use the back of a spoon to mound the edges.
Bake until outside of shell is dry, about 45 minutes.
Gradually beat in 2/3 cup of the sugar.
Stir in lemon zest and juice.
Transfer mixture to a small saucepan.
Cook over medium-low, stirring constantly, until thick and temperature reaches 195F, 10 to 12 minutes.
Transfer filling to a bowl.
Cover surface with plastic wrap.
Chill until cold, at least 1 hour or up to 3 days.
Fold half of the whipped cream into chilled lemon filling.
Spoon into meringue shell.
Serve torte with the remaining whipped cream.
If you like, garnish torte with Candied Lemon Slices and/or lavender blossoms.
Add 2 thinly sliced lemons.
Simmer gently, uncovered, until just softened, 1 to 2 minutes.
Transfer to a wire rack to cool.
Makes about 1 cup.
2,000 calories a day is used for general nutrition advice.
