Lemon Schaum Torte Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 4, 2012
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 doesn't seem to fit this list of ingredients - but did do a squiggle of raspberry puree on each plate (color and taste were perfect with this). Next time I would make 1 1/2 times the amt of lemon curd - I would like to see much more of that delicious stuff.
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Home Town: Hot Springs, Arkansas, USA
Living In: Fresno, California, USA

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Reviewed: Jan. 25, 2012
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 would make it again. This time I once again scaled it down to 4 servings for just the two of us, using a small baking dish. I did not use the cinnamon, but garnished it instead with a few fresh raspberries. This is light, delicious, refreshing and satisfying all at once. Fun to make, too! I wish I would have made it the "right way" the first time, but I'm so glad I was curious enough to try it again. It was worth it.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Jul. 22, 2009
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 the thick lemon curd evenly. I finally had to put it in a piping bag and pipe it out. If I had to do it again, I might also double the lemon recipe give it a little more tart flavor.
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Reviewed: Feb. 26, 2007
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 the lemon filling to 160 degrees, and it is perfect. Other lemon fillings require a guess as to when they are fully cooked over simmering water in a double boiler. Being able to fix this dessert a day ahead of a party is a real plus. It is very light and festive.
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