Best Grannys Lemon Torte Recipes

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LEMON TORTE



Lemon Torte image

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 7

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

Nutrition Facts :

LEMON TORTE



Lemon Torte image

This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.

Provided by Crunchycookie23

Categories     Dessert

Time 1h10m

Yield 1 torte, 10 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 cup ground almonds or 1/2 cup almond meal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 tablespoon lemon zest
1/2 cup fresh lemon juice (2-3 lemons)
3 tablespoons lemon juice
2 teaspoons lemon zest
1 1/4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
  • In a medium bowl, whisk together flour, almond meal, baking powder and salt.
  • In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
  • Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
  • Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
  • Cool pan in cake for 15 minutes.
  • While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.

Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 6.5, Cholesterol 87.8, Sodium 217.9, Carbohydrate 52.1, Fiber 1.2, Sugar 35.5, Protein 5

LEMON TORTA CAPRESE



Lemon Torta Caprese image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

1 1/2 sticks (3/4 cup) unsalted butter, plus more for the pan
6 ounces white chocolate, chopped
5 large eggs, separated
1/4 teaspoon kosher salt
2/3 cup granulated sugar
1 1/2 cups blanched almond flour
4 teaspoons lemon zest plus 1/4 cup lemon juice
Confectioners' sugar, for dusting
Whipped cream, for serving, optional

Steps:

  • Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
  • Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
  • Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
  • Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.

FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING



Four Layer Lemon Torte with Lemon Cream Cheese Frosting image

They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!

Provided by yooper

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 (18 1/2 ounce) package yellow cake mix
1/2 cup butter, room temperature
6 large eggs
1/2 cup whipping cream
1/2 cup water
1 tablespoon grated lemon, rind of
3/4 cup raspberry preserves
3 (8 ounce) packages cream cheese, room temperature
1 (11 1/4 ounce) jar lemon curd
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon, rind of
1 1/2 cups sliced almonds, toasted

Steps:

  • For Cake: Preheat oven to 350.
  • Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
  • Combine first 6 ingredients in large bowl.
  • Beat until smooth, about 2 minutes.
  • Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 28 minutes.
  • Cool cakes completely in pans on racks.
  • Using small knife, cut around sides of pans to loosen cakes.
  • Remove pan sides.
  • Using serrated knife, cut each cake horizontally in half.
  • Place 1 cake layer, cut side up, on platter.
  • Spread with 1/4 cup preserves, then 3/4 cup frosting.
  • Top with second cake layer, cut side up.
  • Spread with 1/4 cup preserves, then 3/4 cup frosting.
  • Repeat with third cake layer.
  • Top with fourth cake layer, cut side down.
  • Spread remaining frosting over top and sides of cake.
  • Press almonds onto sides of cake.
  • Chill until frosting sets, about 2 hours.
  • (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
  • Add remaining ingredients and beat until well blended, about 2 minutes.

Nutrition Facts : Calories 682.8, Fat 44, SaturatedFat 20.1, Cholesterol 190.3, Sodium 583.9, Carbohydrate 63.5, Fiber 2.2, Sugar 40.9, Protein 11.3

GRANNY'S LEMON TORTE



Granny's Lemon Torte image

My husband's granny used to make this for all their family gatherings. After she passed away I took on the tradition.

Provided by Kathy Lochner

Categories     Other Desserts

Number Of Ingredients 12

CRUST
1 c flour
2 Tbsp sugar
1 stick margarine
1/2 c chopped pecans
FILLING
8 oz cream cheese, softened
1 c powdered sugar
1 c cool whip
TOPPING
2 box instant lemon pudding
3 c milk

Steps:

  • 1. Mix ingredients for crust in food processor till crumbly; press into bottom of 9X13 pan. Bake at 375 for 15 minutes. (Granny always stressed DO NOT overcook the crust. It's better to take it out a minute or two early than to have it crumble when you're spreading the filling on)
  • 2. In a medium bowl mix the ingredients for the filling with an electric mixer; pour over cooled crust and chill until set.
  • 3. Mix the ingredients for the topping with an electric mixer in a small bowl and pour over filling. Top this with remaining cool whip then chopped pecans.

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