Queen Of Tarts Lemon Meringue Torte Recipe

The best delicious Queen Of Tarts Lemon Meringue Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Queen Of Tarts Lemon Meringue Torte recipe today!

Hello my friends, this Queen Of Tarts Lemon Meringue Torte recipe will not disappoint, I promise! Made with simple ingredients, our Queen Of Tarts Lemon Meringue Torte is amazingly delicious, and addictive, everyone will be asking for more Queen Of Tarts Lemon Meringue Torte.

What Makes This Queen Of Tarts Lemon Meringue Torte Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Queen Of Tarts Lemon Meringue Torte.

Ready to make this Queen Of Tarts Lemon Meringue Torte Recipe? Let’s do it!

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Ingredients & Directions

16 Egg whites 1 c Ground almonds
3/4 c White sugar 1/4 c Flour

1 c Fresh or frozen lemon juice 2 c Whipping cream
— not bottled 6 Eggs; beaten
1 c Granulated sugar 1/4 lb Butter
2 Lemons; zest of

1 pt Berries (optional) Whipped cream

Meringue layers: Draw three 9″ circles onto parchment or waxed paper.
Place paper on a cookie sheet or jellyroll pan. Spray with a
non-stick spray or grease well to prevent sticking. Set aside.

In the large bowl of an electric mixer, beat egg whites until stiff.
Slowly add 1/2 cup sugar. Continue beating approximately 2 to 3
minutes on high speed until whites become very stiff.

In food processor, grind almonds with flour and 1/4 cup sugar. This
mixture should resemble cornmeal. Fold into beaten egg whites. Using
a pastry bag with a large tip, pipe egg whites into circles drawn on
paper. Bake at 350 F. for 35 to 45 minutes.

Note: Shells work better if not too crisp.

Filling: Heat lemon juice, sugar and lemon zest in a large bowl
placed over boiling water. Stir until sugar dissolves. When juice
is very hot, pour small amount into bowl of beaten eggs; blend well.
Add egg mixture back to remaining juice and stir until thick.

Remove from heat. Cut butter into small pieces. Add to lemon
mixture a piece at a time, stirring after each addition until melted.
Refrigerate until completely cooled.

Whip cream. Set 1 cup of whipped mixture aside for garnish. Fold
remaining into cooled lemon mixture.

To assemble: Trim meringue layers into neat circles and fill each
layer with lemon cream filling. Top with fresh berries and a
decorative border of whipped cream, using the remaining cup of cream.

Ross wrote: “I would like the Queen of Tarts recipe for lemon meringue
torte. It has just the right amount of tang.”

Colombo wrote: “This is a wonderful dessert.”

From Queen of Tarts/Louisville, KY as per the request of Louisvillian
Annie Ross in Alice Colombo’s 11/30/94 “Cook’s Corner” column called
“It’s a Queen of Tarts Kind of Day in Dessert Land” in “The
(Louisville, KY) Courier-Journal.” Pg. C5.

1 torte

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