Description
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.
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
Instructions
- 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.
- 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. 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. Spread the meringue inside the parchment paper circle, creating a high-sided shell. Bake until the outside is dry and lightly golden, about 45 minutes. Once baked, turn off the oven and let the meringue shell cool completely in the oven.
- 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 sugar and continue beating. Stir in the lemon zest and juice. Transfer to a small saucepan and cook over medium-low heat, stirring constantly, until thickened and reaching 195°F, about 10 to 12 minutes. Transfer to a bowl, cover with plastic wrap to prevent a skin, and chill for at least 1 hour or up to 3 days.
- In a large bowl, beat the heavy cream with a mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form.
- Once the lemon filling is chilled, fold half of the whipped cream into the filling until incorporated. Spoon the filling into the meringue shell and top with the remaining whipped cream. Optionally, garnish with candied lemon slices and lavender blossoms.
- Serve and enjoy!
Notes
- Different Fruit Filling: Swap out the lemon for lime or orange for variation.
- Berry Version: Add fresh berries to the filling or as a topping for a fresh twist.
- Vegan Version: Use aquafaba as a substitute for egg whites and non-dairy whipped cream for a plant-based version.
- Prep Time: 30 minutes (plus chilling time for the lemon filling)
- Cook Time: 45 minutes (for baking the meringue shell)
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
