Lemon Torte Recipe

Lemon Torte Recipe

  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon peel
  • 1 pint whipping cream, whipped, divided
  1. In a mixing bowl, beat egg whites and cream of tartar until stiff and glossy. Gradually beat in 1 cup sugar. Add vanilla. Spread in a well-greased 13-in. x 9-in. x 2-in. baking pan. Bake at 300 degrees F for 1 hour. Remove to a draft-free spot to cool. Meanwhile, in the top of a double boiler, beat egg yolks until lemon-colored. Add remaining sugar, lemon juice and peel. Cook over hot but not boiling water, stirring occasionally, until thick. Cool thoroughly. Spread half of cream over meringue shell; cover with custard. Spread remaining cream on top. Cover and refrigerate. Torte is best made a day ahead.
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