Lemon Angel Torte
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A delightful and airy lemon angel torte featuring a crisp meringue crust filled with luscious homemade lemon filling and whipped cream. Perfect for special occasions or a refreshing end to a summer meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 5 mins | 5 hours | 8 servings |
🔪 Key Equipment
- Small mixing bowl
- Electric mixer
- Pie plate
- Double boiler or saucepan
Ingredients
Torte Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Egg Whites | Room temperature |
| 3/4 cup | Sugar | Granulated |
| 1/4 tsp | Salt | Standard |
| 1/4 tsp | Cream of Tartar | Standard |
| 1 cup | Heavy Cream | Whipped |
| 1 recipe | Lemon Filling | Prepared (see below) |
Lemon Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Egg Yolks | Beaten |
| 1/2 cup | Sugar | Granulated |
| 1 dash | Salt | Standard |
| 1 tbsp | Lemon Peel | Grated |
| 3 tbsp | Lemon Juice | Fresh squeezed |
Instructions
Step 1: Preparing the Torte Shell
- Preheat oven to very hot (450°F).
- Place 4 egg whites, 3/4 cup sugar, 1/4 tsp salt, and 1/4 tsp cream of tartar in a small mixing bowl.
- Beat on high speed with electric mixer for 15 mins, or until very stiff peaks form.
- Spread evenly in a well-buttered pie plate and place in pre-heated oven.
- Immediately turn off heat and let stand in oven for 5 hours or overnight without peeking until dry and crisp.
Step 2: Preparing the Lemon Filling
- In top of double boiler, heat 4 egg yolks until thick and lemon colored.
- Gradually beat in 1/2 cup sugar, 1 dash salt, 1 tbsp grated lemon peel, and 3 tbsp lemon juice.
- Cook over simmering water, stirring constantly, until thick—about 5 mins. Remove from heat and let cool.
Step 3: Assembly and Chilling
- Fill torte shell with half of the 1 cup heavy cream (whipped), then layer with prepared Lemon Filling.
- Top with the rest of the whipped cream.
- Chill in the refrigerator for 5 hours before serving until set.
💡 Make-Ahead & Storage: Assemble the torte up to a day in advance and keep thoroughly chilled in the refrigerator until ready to serve.
Original Recipe Scan
