This recipe I had actually found on another blog site called Ottawa Food and this recipe is absolutely delicious! I discovered I should probably make two as one gets eaten up very quickly.


1 1/4 cups granulated sugar
1/3 cup butter
1 tablespoon grated lemon rind
1 cup lemon juice
6 eggs
1 1/2 cups whipping cream
1 1/2 cups granulated sugar
2 tablespoons cornstarch
2 teaspoons grated lemon rind
6 egg whites
1 teaspoon vanilla extract

Trace four 8-inch (20 cm) circles on parchment paper; place on baking sheets.

MERINGUES: Combine 3/4 cup of the sugar, cornstarch and rind; set aside.

In bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks
form. Add vanilla; fold in reserved sugar mixture. Spoon meringue onto circles, smoothing tops. Bake in 300ΒΊF (150ΒΊC) oven for 1 hour or until dry and lightly golden. Let cool. (Meringues can be stored in cool, dry place for up to 3 days.)

FILLING: In saucepan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring, until sugar dissolves.

In bowl, beat eggs; whisk in lemon mixture. Return to saucepan and cook, stirring, just until boiling; simmer for 1 minute. Pour into bowl. Place plastic wrap directly on surface; chill in refrigerator to room temperature. (Mixture can be refrigerated for up to 1 day.) Whip cream; fold into lemon mixture.

ASSEMBLY: Crumble least-attractive meringue for garnish; set aside. Fit one meringue into 9-inch (2.5 L) spring-form pan. Pour one-third of the lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. (Torte can be removed from pan, wrapped well and frozen for up to 1 week.) Let soften in refrigerator for 45 minutes before serving. Makes 12 servings.


Modern Dad Pages
Sara Handy Herbs

Two of my favourite things – lemon and meringue. Will have to give this a go! Thanks #FoodPornThursday

Becky, Cuddle Fairy

Wow I’m impressed with this recipe! It looks gorgeous. Here’s to another great week of #foodpornthursdays πŸ™‚

Mother Mands

I’m going to a BBQ at the weekend and this sounds like a good dessert for me to make, might chuck a load of berries in there too, maybe make a berry sauce…Mmm…yep, sounds like a winner! πŸ˜€



You can freeze it for up to a week. Who’s gonna freeze that! It wouldn’t last 10 secIndus in my house YUM!!! #FOODPORNTHURSDAYS

Michelle Wallace

This looks really complicated but the directions actually look pretty simple. I love recipes where I can pretend like I’ve worked all day in the kitchen. Plus it’s lemon. Lemon rocks.

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