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Lemon Schaum Torte

Lemon Schaum Torte

"'Our family has enjoyed this delicious dessert for over 75 years,' notes Cindy Steffen of Cedarburg, Wisconsin."
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1 h 50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  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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Read all reviews 4
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I was so glad to find this recipe. My mother had one that was a family favorite, but I had lost it and had not run across it in any cook book. Follow the directions exactly, especially cooking...

This recipe came out beautifully, and is a great after dinner dessert with coffee because it is so light and sweet. I had one issue, the whipped cream was so light I had problems distributing th...

I made this some time ago and didn't rate it because I used an artificial baking sweetener for the sugar and it totally flopped. Tenacious as I am, I hung onto the recipe for months, vowing I w...

Elegant. Not difficult. A bit different. Make-ahead. Lots of things I reeeeeally like in a recipe! Served it to 16 women at a special luncheon and they loved it. Did not use the cinnamon - that...

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