Lemon Torte Recipes

LEMON SCHAUM TORTE

Steps:

• Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved., Spread meringue on the bottom and up the sides of a greased 13x9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. , In a large saucepan, combine the egg yolks, lemon juice, lemon zest and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool., In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

LEMON WHIPPED CREAM TORTE

Steps:

• In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.

LEMON TORTE

Steps:

• Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, almond meal, baking powder and salt.
• In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
• Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• Cool pan in cake for 15 minutes.
• While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.

LEMON CREAM TORTE

Steps:

• Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.

LEMON TORTE

Steps:

• 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. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , 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. , 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.

FOUR-LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F. Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides. Combine first 6 ingredients in large bowl. Beat until smooth, about 2 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 28 minutes. Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes. Remove pan sides. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread with 1/4 cup preserves, then 3/4 cup frosting. Top with second cake layer, cut side up. Spread with 1/4 cup preserves, then 3/4 cup frosting. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press almonds onto sides of cake. Chill until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For Cake: Preheat oven to 350.
• Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
• Combine first 6 ingredients in large bowl.
• Beat until smooth, about 2 minutes.
• Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 28 minutes.
• Cool cakes completely in pans on racks.
• Using small knife, cut around sides of pans to loosen cakes.
• Remove pan sides.
• Using serrated knife, cut each cake horizontally in half.
• Place 1 cake layer, cut side up, on platter.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Top with second cake layer, cut side up.
• Spread with 1/4 cup preserves, then 3/4 cup frosting.
• Repeat with third cake layer.
• Top with fourth cake layer, cut side down.
• Spread remaining frosting over top and sides of cake.
• Press almonds onto sides of cake.
• Chill until frosting sets, about 2 hours.
• (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
• Add remaining ingredients and beat until well blended, about 2 minutes.