Skip to Content
Menu

Lemon Schaum Torte

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 14, 2006
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Lemon desserts are especially popular in the spring, but this favorite—garnished with fresh strawberries or raspberries—transcends the seasons.

Lemon Schaum Torte

  • Prep Time 35 min
  • Total 17 hr 5 min
  • Servings 8
  • Ingredients 12
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Meringue Shell

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar

Filling and Topping

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 3 egg yolks, slightly beaten
  • 1 tablespoon butter or margarine
  • 1 teaspoon grated lemon peel
  • 1/3 cup lemon juice
  • 1 cup whipping cream

Instructions

  • Step 
    1
    Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.
  • Step 
    2
    Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
  • Step 
    3
    In 2-quart saucepan, mix 3/4 cup sugar, the cornstarch and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
  • Step 
    4
    Stir in butter, lemon peel and lemon juice. Press plastic wrap onto surface to keep it from drying out. Cool to room temperature. Spoon into meringue shell. Cover and refrigerate at least 12 hours but no longer than 24 hours.
  • Step 
    5
    In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Spread over filling. Refrigerate until serving. Store in refrigerator.

Nutrition

295 Calories
13 g Total Fat
3 g Protein
42 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
115
Total Fat
13 g
Saturated Fat
7 g
Cholesterol
115 mg
Sodium
120 mg
Potassium
80 mg
Total Carbohydrate
42 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved