Lemon Meringue Torte Recipes

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LEMON TORTE



Lemon Torte image

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 7

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

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.

Nutrition Facts :

LEMON MERINGUE TARTS



Lemon Meringue Tarts image

Provided by Alton Brown

Categories     dessert

Time 4h30m

Yield 6 tartlets

Number Of Ingredients 15

150 grams all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
110 grams (8 tablespoons) cold unsalted butter, sliced into very thin pats
1/4 cup ice water
4 large egg yolks (reserve whites for meringue)
50 grams (1/3 cup) cornstarch
280 grams (1 1/3 cups) sugar
1 1/2 cups water
1/4 teaspoon kosher salt
45 grams (3 tablespoons) unsalted butter
1/2 cup lemon juice plus 1 tablespoon finely grated lemon zest
4 large egg whites
120 grams sugar
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt

Steps:

  • For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer.
  • Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse 8 to 10 times, until texture looks mealy and no large lumps of butter remain. Pour on water and pulse 5 times. (At this point, the mixture should hold together when squeezed.) Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 15 minutes.
  • Remove the dough from the refrigerator, unwrap and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll dough out into a round 1/8-inch thick. Use a 5-inch biscuit cutter and cut 6 circles out of the dough. Re-roll once if necessary.
  • Remove the brioche molds from the freezer. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Gently run the rolling pin over the tops of the molds to trim the edges. Nestle each of the empty brioche molds inside the molds with the dough. Place the sandwiched molds in the freezer refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 300 degrees F and position a rack in the center of the oven with a second just beneath it.
  • Remove the sandwiched molds from the freezer. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Bake for 30 minutes. Remove the molds from the oven. Flip right-side up and remove the top molds.
  • Turn the oven up to 400 degrees F, return the tart shells to the oven and bake until golden brown, about 10 minutes more. Remove the tart shells from the oven and let cool completely on a baking rack before removing the shells from the molds.
  • For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside.
  • Whisk cornstarch, sugar, water and salt in a medium saucepan and bring to a simmer over medium heat. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in the butter and continue heating until just boiling.
  • Stir in the lemon juice and zest, reduce heat to medium-low and whisk constantly until mixture returns to a boil. Cook for 1 full minute more, then transfer to a medium bowl over an ice bath. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. (Do not chill or cool completely, or the curd will become difficult to spread.) Pour or use a pastry or zip top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the shells. Cool filled tarts completely on a baking rack while you make the meringue topping.
  • For the meringue: Whisk together the egg whites until foamy, then add the sugar, cream of tartar and salt in the heat-proof bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165 degrees F. Then return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Increase the speed to high and whip until stiff peaks form, about 5 minutes total. Transfer the meringue to a pastry bag fitted with a star tip.
  • Pipe the meringue to cover the top of the cooled tarts. Brown the meringue under a preheated low broiler, about 1 minute, or with a kitchen torch.

FROZEN LEMON MERINGUE TORTE



FROZEN LEMON MERINGUE TORTE image

Categories     Cake     Egg     Dessert

Yield 8-10 people

Number Of Ingredients 13

Meringues:
1 1/2 c granulated sugar, divided
2 TBSP cornstarch
2 tsp grated lemon zest
6 large egg whites
1 tsp vanilla
Lemon Filling:
1 1/4 c granulated sugar
1/3 c butter
1 TBSP grated lemon zest
1 c lemon juice
6 large eggs
1 1/2 c whipping cream

Steps:

  • Trace 4 (8 inch) circles on parchment paper, cut out and put on baking sheets. Meringue: Combine 3/4 c sugar, cornstarch and zest; set aside. In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining 3/4 cup sugar until stiff peaks form. Add vanilla and fold in reserved sugar mixture. Spoon meringue on to circles, smoothing the tops. Bake at 300F for 1 hour or until golden> Let cool. Lemon Filling: In a saucepan over med/high, heat 1 1/4 c sugar, butter, lemon zest and juice, stirring until sugar dissolves. In a bowl, beat eggs; whisk in lemon mixture and return to saucepan. Cook, stirring, just until boiling; simmer for 1 minute. Pour into bow. Place plastic wrap directly on surface; cool in refrigerator to room temperature. (can be refrigerated for up to 1 day). Whip cream and fold into lemon mixture. Assembly: Crumble least-attractive meringue for garnish; set aside. Fit 1 meringue into 9-inch springform pan. Pour a third of lemon filling over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. Can be frozen for up to 1 week well wrapped. Let soften in refrigerator for 45 min before serving.

FROZEN STRAWBERRY LEMON MERINGUE TORTE



Frozen Strawberry Lemon Meringue Torte image

Categories     Cake     Milk/Cream     Mixer     Dairy     Egg     Dessert     Bake     Frozen Dessert     Strawberry     Lemon     Summer     Gourmet

Yield torte

Number Of Ingredients 26

For the meringue layers
4 large egg whites
1 cup granulated sugar
For the lemon filling
1 teaspoon unflavored gelatin
2 tablespoons cold water
1/2 cup fresh lemon juice
2/3 cup granulated sugar
3 large egg yolks
2 1/2 teaspoons freshly grated lemon zest
1/2 cup well-chilled heavy cream
For the strawberry filling
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 1/2 cups sliced strawberries
1/3 cup strawberry preserves
2 tablespoons granulated sugar
3 large egg yolks
1/2 cup well-chilled heavy cream
For the frosting
1 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
1 1/4 cups will-chilled heavy cream
1/3 cup sour cream
2 tablespoons confectioners' sugar
strawberries for garnish if desired

Steps:

  • Make the meringue layers:
  • Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250°F. oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden. Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan.
  • Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom.
  • Make the lemon filling
  • In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture.
  • Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm.
  • Make the strawberry filling:
  • In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture.
  • Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hours, or until it is frozen. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen.
  • Make the frosting:
  • In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks.
  • Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries.

MERINGUE TORTE



Meringue Torte image

Before spreading the sorbet, let soften at room temperature; or cut the sorbet into chunks, and microwave in six-second intervals (stirring in between) until smooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h15m

Number Of Ingredients 9

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
1 1/2 teaspoons white or cider vinegar
1 teaspoon vanilla extract
1 pint sorbet, ice cream, or frozen yogurt, softened, for serving
Sliced peaches or toasted sliced almonds, for serving (optional)

Steps:

  • Preheat oven to 225 degrees. Line a baking sheet with parchment paper. With an electric mixer, beat egg whites, cream of tartar, and salt in a large bowl until soft peaks form. With mixer running, add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Meanwhile, in a small bowl, stir together remaining 2 tablespoons sugar and the cornstarch; beat into egg-white mixture. Beat in vinegar and vanilla.
  • Drop dollops of mixture in a line down center of prepared baking sheet. With a flexible spatula or a wet spoon, spread into a 6-by-14-inch rectangle. Make a 1-inch-deep well down the center, leaving a 1-inch-thick border around edges.
  • Bake 2 hours; turn off oven, and let stand (in oven) for 2 hours or up to overnight. Fill with sorbet; top with peaches or almonds, if desired. Cut into pieces with a serrated knife.

LEMON MERINGUE CAKE



Lemon Meringue Cake image

This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 17

1 package lemon or yellow cake mix (regular size)
1 cup water
3 large eggs
1/3 cup canola oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 large egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon zest
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON SCHAUM TORTE



Lemon Schaum Torte image

Lemon desserts are especially popular in the spring, but this favorite-garnished with fresh strawberries or raspberries-transcends the seasons.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 17h5m

Yield 8

Number Of Ingredients 12

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
3 egg yolks, slightly beaten
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 cup whipping cream

Steps:

  • Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.
  • Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
  • In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
  • Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator.

Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 120 mg

LEMON MERINGUE TART MADE WITH CONDENSED MILK



Lemon Meringue Tart Made With Condensed Milk image

Lemon Meringue tart to die for,my grandmother has made this tart for the last 70 years she still makes it she is 92 years old now, all her grandchildren have been given a copy of this recipe. I love making this lemon meringue tart as it is very easy to make, it delectable. I use one packet 200g of tennis biscuits these contain coconut, use any type of biscuit, crush them fine for the base the only biscuit that cannot be used is ginger. The cooking time does not include the standing time,when baking this tart in the afternoon the oven must be turned off the tart must be left in the oven with the door closed until the next day. When baking this tart early in the morning the oven must be turned off the tart must be left in the oven with the door closed until that evening.

Provided by JeanineD 2

Categories     Tarts

Time 1h30m

Yield 1 tart, 8-12 serving(s)

Number Of Ingredients 6

125 g butter
6 eggs
1 cup lemon juice
380 g condensed milk
3/4 cup caster sugar
200 g plain sweet biscuit crumbs

Steps:

  • Preheat oven to 120C (250F).
  • Biscuit base.
  • Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling.
  • Filling.
  • Separate the eggs,.
  • Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition.
  • Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside.
  • Meringue.
  • Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed.
  • Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue.
  • Bake for one hour, turn the oven off and leave the tart in the oven overnight.
  • The tart must only come out of the oven the follow morning, then it is ready to serve.
  • Store tart in refrigerator.

Nutrition Facts : Calories 399.1, Fat 20.5, SaturatedFat 11.8, Cholesterol 208.2, Sodium 202.6, Carbohydrate 47.5, Fiber 0.1, Sugar 45.6, Protein 8.7

MINI LEMON MERINGUE TARTS



Mini Lemon Meringue Tarts image

These lemon tarts have a light-textured filling and aren't overly sweet. This is a great recipe if you have left over buttermilk to use up. A nice, quick tart made even quicker if you use frozen tart shells. Store tarts in the refrigerator once called.

Provided by Leslie O'Ray-Curnew

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 24

Number Of Ingredients 11

24 (2 inch) frozen tart shells, thawed
4 eggs, separated
1 ¼ cups white sugar, divided
¼ cup butter, melted and cooled
3 tablespoons lemon juice
1 lemon, zested
1 ½ cups buttermilk, shaken
4 tablespoons all-purpose flour
1 pinch salt
½ teaspoon vanilla extract
½ teaspoon cream of tartar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
  • Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
  • Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
  • Pour filling into the tart shells, filling them almost to the top.
  • Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
  • Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
  • Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
  • Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 21.8 g, Cholesterol 33.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 91.6 mg, Sugar 13.8 g

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LEMON TORTE (INSPIRED FROM PURPLE OVEN'S) - FOXY FOLKSY
2021-03-30 In a bowl, beat egg whites using an electric mixer at low speed until it is foamy. This takes about 3 minutes. Add the cream of tartar and salt and go on beating at medium speed until soft peaks form, takes about 3 minutes. Continue to beat, this time at medium-high speed, adding 1 tablespoon of sugar at a time and beating well after each addition.
From foxyfolksy.com
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LEMON MERINGUE TART (TORTE DE LLIMóN) | CLASSIC TART RECIPES | SBS …
Using a hand-held whisk or a stand mixer, whisk the egg yolks, lemon juice and zest and the condensed milk until creamy and combined. Pour into the cooled tart shell and bake for 15 minutes or until lightly set. Set aside to cool on a wire rack, then refrigerate for …
From sbs.com.au
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18 LEMON AND CREAM CHEESE DESSERTS | ALLRECIPES
2021-11-08 This lemon Bundt cake gets a great deal of moisture and richness from the use of cream cheese, while grated lemon zest add pops of zingy flavor throughout. The lemon-sugar glaze on top hits the ultimate balance between tart and sweet and expertly contrasts the cake's creamy taste and dense texture. 16 of 19.
From allrecipes.com
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LEMON MERINGUE CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
Method. Preheat the oven to gas mark 6/200°C/180°C Fan/400ºF. Line and butter two 21cm / 8 inch sandwich tins. Mix the egg yolks, 100g / ½ cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the …
From nigella.com
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LEMON MERINGUE TORTE RECIPE - BAKERRECIPES.COM
2004-03-04 What Makes This Lemon Meringue Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Meringue Torte. Ready to make this Lemon Meringue Torte Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com
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LEMON MERINGUE TART RECIPE | MYRECIPES
Stir in sour cream and butter. Immediately pour over hot crust. For Meringue: BEAT egg whites and cream of tartar in large bowl with electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. MOUND the meringue evenly over the warm filling, spreading to edges of pan. BAKE at 450°F for 5 to 6 minutes until lightly ...
From myrecipes.com
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LEMON MERINGUE TART RECIPE | MYRECIPES
7 tablespoons lemon zest (about 7 lemons) 1 ¼ cups fresh lemon juice. 1 ¾ cups granulated sugar. 6 large eggs. 9 large egg yolks. 1 ¼ cups unsalted butter, softened. MERINGUE. 1 cup egg whites (from 6 to 7 large eggs) 2 cups granulated sugar.
From myrecipes.com
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LEMON AND PISTACHIO PRALINE MERINGUE TORTE RECIPE
The best delicious Lemon And Pistachio Praline Meringue Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon And Pistachio Praline Meringue Torte recipe today! Hello my friends, this Lemon And Pistachio Praline Meringue Torte recipe will not disappoint, I promise! Made with simple ...
From bakerrecipes.com
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CURRANT MERINGUE TORTE | THE LEMON APRON
2019-08-13 A German cake recipe that showcases red currants in a marvellous meringue filling. If you can't find red currants, use raspberries or even wild blueberries. The meringue filling is encased in a lovely tender short crust pastry, and is topped with a puffy, crispy meringue top. A perfect light, tart-sweet dessert.
From thelemonapron.com
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LEMON MERINGUE TART RECIPE - SPATULA DESSERTS
2020-08-09 cut out 8 circles – this will be the bottom of your tart crust. cut out 8 stripes for the side of the tart – gently press it into the side of the tart ring. trim the top before baking. 4. How to make the lemon curd filling. Making the lemon curd filling for this Lemon meringue tart is extremely easy and quick!
From spatuladesserts.com
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LEMON MERINGUE TORTE - TASTEDANDAPPROVED.COM
Spread the lemon curd over the still warm, baked ready-made pie crust. 2. With the back of a spoon, pile the meringue on top of the curd, pulling up wisps of meringue with the spoon as you go. 3. Set the pudding under a preheated broiler for a few seconds, or pass the flame of a propane torch over the meringue, until lightly browned in spots ...
From tastedandapproved.com
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LEMON MERINGUE TART - ALSO THE CRUMBS PLEASE
2019-03-08 In a medium bowl whisk egg yolks and cornstarch to combine. Set aside. In a heavy-bottomed saucepan bring water, lemon juice, sugar, salt, and lemon zest over medium-high heat to a simmer. Cook for 2-3 minutes until the sugar is completely dissolved, stirring constantly. Then lower the temperature to medium-low.
From alsothecrumbsplease.com
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MARY BERRY'S LEMON MERINGUE PIE RECIPE - BBC FOOD
Pre-heat the oven to 180C/350F/Gas 4. First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture …
From bbc.co.uk
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LEMON MERINGUE TORTE - QUICK AND EASY RECIPES
Spread the lemon curd over the still warm, baked ready-made pie crust. 2. With the back of a spoon, pile the meringue on top of the curd, pulling up wisps of meringue with the spoon as you go. 3. Set the pudding under a preheated broiler for a few seconds, or pass the flame of a propane torch over the meringue, until lightly browned in spots ...
From fryerrecipes.com
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LEMON MERINGUE TORTE - BIGOVEN.COM
Lemon Meringue Torte recipe: Try this Lemon Meringue Torte recipe, or contribute your own. Add your review, photo or comments for Lemon Meringue Torte. American Desserts Meringues
From bigoven.com
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MERINGUE TORTE RECIPE
Crecipe.com deliver fine selection of quality Meringue torte recipes equipped with ratings, reviews and mixing tips. Get one of our Meringue torte recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Meringue Torte Tasteofhome.com Ruth Grover writes from Portland, Connecticut: “My grandmother, who came here from Sweden …
From crecipe.com
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Top Asked Questions

How do you make a lemon meringue cake?
Spoon lemon filling into tart shells, and bake 5 to 8 minutes or until top is set. Prepare Meringue: Pour water to a depth of 1 1/2 inches in a small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, and maintain at a simmer. Stir together egg whites and 2 cups granulated sugar in bowl of a heavy-duty electric stand mixer.
How do you bake a lemon tart with meringue?
Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned.
How long do you cook meringue for?
Spoon meringue on to circles, smoothing the tops. Bake at 300F for 1 hour or until golden> Let cool. Lemon Filling: In a saucepan over med/high, heat 1 1/4 c sugar, butter, lemon zest and juice, stirring until sugar dissolves.
How do you thicken meringue?
While the meringue is baking, combine the lemon zest and sugar in a small bowl. Use a fork to mix together. Combine the sugar mixture, lemon juice, egg, egg yolk and salt in a small saucepan. Whisk together. Add butter and cook over medium-low heat, whisking constantly, until thickened; about 5-6 minutes.

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