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Angel Lemon Torte


A torte that will make you think you are eatig a lemon meringue pie. So light and refreshing.

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Rate this recipe 4.5/5 (71 Votes)


  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 1 cup sugar
  • 4 egg yolks beaten
  • 1/2 cup sugar
  • grated rind from one lemon
  • lemon juice from one lemon
  • 1 pint whipping/heavy cream


Preparation time 30mins
Cooking time 45mins


Step 1

Crust Layer:
Beat egg whites till frothly.
Add cream of tartar and beat till stiff peaks form.
Gradually add 1 cup of sugar beating slowly and long till stiff peaks form.
Put into a lightly greased 9 x 13 glass dish
Bake at 275 for one hour.

Pudding Layer:
Beat egg yolks till lemon in color and thick.
Put in double boiler along with 1/2 cup sugar, lemon rind and lemon juice.
Slowly add 1/2 pint of whipping/heavy cream to mixture.
Stirring slowing with spatula till mixture forms pudding consistency.
Remove and cool completely.

Whip Cream:
Beat 1/2 pink whipping/heavy cream till it forms whip cream texture.

Spread some over the COOLED meringue layer.
Carefully spread COOLED pudding mixture of whip cream layer.
Spread remaining whip cream over cooled pudding mixture.

Refrigerate overnight.

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