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Lemon Schaum Torte

By: Cindy Steffen  
"'Our family has enjoyed this delicious dessert for over 75 years,' notes Cindy Steffen of Cedarburg, Wisconsin."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 356 people have saved this

Prep Time:
50 Min
Cook Time:
1 Hr
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 6 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 2 cups sugar, divided
  • 9 egg yolks
  • 1/2 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 4 cups heavy whipping cream
  • 2/3 cup confectioners' sugar
  • Ground cinnamon

Directions

  1. In a mixing bowl, beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon 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 13-in. x 9-in. x 2-in. baking dish. Bake at 275 degrees F 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.
  2. In the top of a double boiler, combine egg yolks and remaining sugar. Gradually stir in lemon juice and peel. Cook and stir over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees F. Cover and refrigerate until cool.
  3. In a mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining cream mixture. Sprinkle with cinnamon. Refrigerate overnight.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Westiebar 
I was so glad to find this recipe. My mother had one that was a family favorite, but I had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by Cat 
This recipe came out beautifully, and is a great after dinner dessert with coffee because it... MORE

 
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