Name: Lemon Torte Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: For the Meringue Shell:; 3 egg whites; 1/2 teaspoon white vinegar; 1 2/3 cups plus 2 tablespoons sugar; 1/8 teaspoon salt; For the Lemon Filling:; 4 egg yolks; 2 teaspoons lemon zest; 1/3 cup fresh lemon juice; 2/3 cup sugar; For the Whipped Cream:; 1 cup heavy cream; 2 tablespoons sugar; Optional Garnishes:; Candied lemon slices; Lavender blossoms

Jump to Recipe·Leave a Review

This Lemon Torte is a light and refreshing dessert that combines a crisp meringue shell with a rich, tangy lemon filling. Topped with fluffy whipped cream and garnished with candied lemon slices and lavender blossoms (optional), this torte is the perfect balance of sweet and tart, making it an elegant treat for any occasion. Its delicate texture and vibrant lemon flavor will impress guests and satisfy your sweet cravings.

Why You’ll Love This Recipe

The Lemon Torte has it all: a crispy, melt-in-your-mouth meringue shell, a creamy and tangy lemon filling, and a fluffy whipped cream topping. The use of fresh lemon juice and zest gives it a bright, citrusy flavor, while the meringue shell adds a delightful crunch. Whether you’re serving it at a special event or enjoying it as an after-dinner treat, this torte is sure to impress. It’s light yet decadent, offering a perfect combination of flavors and textures that will leave everyone asking for the recipe.

Ingredients

For the Meringue Shell:
- 3 egg whites
- 1/2 teaspoon white vinegar
- 1 2/3 cups plus 2 tablespoons sugar
- 1/8 teaspoon salt
For the Lemon Filling:
- 4 egg yolks
- 2 teaspoons lemon zest
- 1/3 cup fresh lemon juice
- 2/3 cup sugar
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons sugar
Optional Garnishes:
- Candied lemon slices
- Lavender blossoms

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prep the Pan

Preheat the oven to 300°F (150°C).
On a sheet of parchment paper, trace around a 9-inch round cake pan. Turn the paper over so the marking is on the bottom and place it on a baking sheet.

Step 2: Make the Meringue Shell

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, vinegar, and 1/8 teaspoon salt until soft peaks form (the tips will curl).
Gradually add 1 cup of sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until the sugar is dissolved and the mixture is very stiff (this should take about 5 to 7 minutes).
Spread the meringue inside the parchment paper circle. Use the back of a spoon to mound the edges, creating a high-sided shell.
Bake until the outside of the shell is dry and lightly golden, about 45 minutes. Once baked, turn off the oven and let the meringue shell cool completely in the oven.

Step 3: Make the Lemon Filling

In a medium bowl, beat the egg yolks on high until thick and pale yellow, about 4 to 5 minutes.
Gradually add 2/3 cup of the sugar and continue beating.
Stir in the lemon zest and lemon juice.
Transfer the mixture to a small saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and reaches a temperature of 195°F (90°C), about 10 to 12 minutes.
Transfer the lemon filling to a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator until cold, at least 1 hour or up to 3 days.

Step 4: Make the Whipped Cream

In a large bowl, beat the heavy cream with a mixer on medium speed until soft peaks form (the tips will curl).
Gradually add the remaining 2 tablespoons of sugar and continue beating until the cream holds stiff peaks.

Step 5: Assemble and Serve

Once the lemon filling is chilled, fold half of the whipped cream into the filling until fully incorporated.
Spoon the lemon filling into the meringue shell.
Top the torte with the remaining whipped cream.
Optionally, garnish with candied lemon slices and lavender blossoms for an extra elegant touch.

Serve and enjoy!

Servings and Timing

Servings: Serves 8
Preparation Time: 30 minutes (plus chilling time for the lemon filling)
Cooking Time: 45 minutes (for baking the meringue shell)
Total Time: 1 hour 30 minutes (including cooling and chilling time)

Variations

Different Fruit Filling: Swap out the lemon for other citrus fruits like lime or orange for a variation on the flavor.
Berry Version: Try adding fresh berries (like raspberries or blueberries) to the filling or as a topping for a fresh twist.
Vegan Version: Use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites and a non-dairy whipped cream for a plant-based version of the torte.

Storage/Reheating

Storage: Store the Lemon Torte in the refrigerator, covered, for up to 3 days. The meringue shell will soften over time, so it’s best to eat it fresh.
Reheating: The torte is best served chilled, and it does not require reheating.

FAQs

1. Can I make the meringue shell ahead of time?

Yes, you can make the meringue shell ahead of time. Once it’s cooled, store it in an airtight container at room temperature for up to 2 days.

2. Can I use a store-bought meringue shell?

While homemade meringue shells are preferred for this recipe, you can use a store-bought shell if you’re short on time.

3. Can I make this torte without the whipped cream?

If you prefer, you can skip the whipped cream or use a dairy-free version. The lemon filling is already rich and creamy on its own.

4. Can I freeze this Lemon Torte?

It’s not recommended to freeze the whole torte, as the meringue shell may lose its texture. However, you can freeze the meringue shell separately and assemble the torte when you’re ready to serve.

5. Can I use a different type of sweetener?

You can substitute honey or maple syrup for the sugar in both the meringue and the lemon filling, but it may alter the texture and flavor slightly.

6. How do I know when the lemon filling is thick enough?

The lemon filling is done when it reaches 195°F and has thickened to the point where it can coat the back of a spoon. If it seems too thin, continue to cook it on low heat while stirring.

7. Can I make this torte with other citrus fruits?

Yes, you can experiment with other citrus fruits such as lime, grapefruit, or even orange for a different flavor profile.

8. Can I skip the candied lemon slices and lavender blossoms?

Yes, the garnish is optional, but it adds a beautiful touch for special occasions. You can skip it or replace it with fresh fruit or mint for a different flavor and appearance.

Conclusion

This Lemon Torte is the perfect combination of light meringue, tangy lemon filling, and smooth whipped cream. It’s an elegant dessert that’s sure to impress your guests, whether it’s for a special celebration or a refreshing treat after dinner. With its beautiful layers and delicious flavors, this Lemon Torte will become a go-to recipe for anyone who loves citrus desserts!

Lemon Torte Recipe

Why You’ll Love This Recipe

Ingredients