Lemon Cream Meringue Torte with Fresh Berries and Toasted Almonds Recipe

Introduction

Light and airy lemon cream meringues make a delightful dessert that is both refreshing and elegant. Crispy meringue layers are paired with tangy lemon cream and topped with fresh berries for a perfect balance of flavors.

Ingredients

• 6 egg whites
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• 1/2 teaspoon white wine vinegar
• Dash of salt
• 1 1/2 tablespoons lemon zest
• 1/4 cup sugar (for lemon cream)
• 1/4 cup fresh lemon juice
• 1 whole large egg
• 1 egg yolk
• Pinch of salt (for lemon cream)
• 4 tablespoons unsalted butter
• 6 oz heavy whipping cream
• 1/2 cup fresh berries
• 1/4 cup sliced almonds (toasted, optional)

Instructions

1. Step 1: Preheat the oven to 200°F. On parchment paper, draw three 8-inch circles spaced apart. Flip the paper so the drawn circles are underneath, then place it on baking sheet(s).
2. Step 2: Separate the egg whites into a clean bowl, reserving one yolk and discarding or saving the others for another use.
3. Step 3: Using a stand mixer with the whisk attachment, beat the egg whites on high until foamy. Add vanilla extract, white wine vinegar, and a dash of salt. Continue beating on high until stiff peaks start to form (about 1 minute).
4. Step 4: Gradually add half of the sugar and beat until the mixture is glossy with stiff peaks. Add the remaining sugar and beat for 2-3 more minutes until the meringue is smooth and firm.
5. Step 5: Divide the meringue evenly onto the three circles on the parchment paper. Use the back of a large spoon to smooth each circle evenly. Bake for 2 hours and 15 minutes.
6. Step 6: Turn off the oven and leave the door closed to let the meringue cool inside for at least one hour.
7. Step 7: For the lemon cream, mix the lemon zest with 1/4 cup sugar using a fork. In a small saucepan, whisk together the lemon zest mixture, lemon juice, whole egg, egg yolk, and a pinch of salt. Add butter.
8. Step 8: Cook over medium-low heat, whisking constantly until thickened, about 5-6 minutes. Strain the lemon curd through a fine mesh sieve into a bowl, pushing it through with a spoon.
9. Step 9: Cover the lemon curd with plastic wrap directly on the surface to prevent a skin and refrigerate at least 30 minutes.
10. Step 10: Whip the heavy cream until soft peaks form. Fold the chilled lemon curd gently into the whipped cream.
11. Step 11: To assemble, place one meringue round on a serving plate. Spread one-third of the lemon cream on top. Repeat with remaining meringues and lemon cream.
12. Step 12: Garnish with fresh berries and toasted almonds if desired. Serve immediately.

Tips & Variations

• Use room temperature egg whites for better volume when beating the meringue.
• Substitute fresh lemon juice with lime juice for a different citrus twist.
• For extra crunch, toast the sliced almonds just before serving to preserve their flavor.
• If you prefer a sweeter lemon cream, add a bit more sugar while cooking the lemon mixture.

Storage

Store leftover lemon cream and meringue components separately in airtight containers. The lemon cream can be refrigerated for up to 3 days, while meringue is best consumed within 24 hours to remain crisp. Assemble just before serving to keep the meringue from softening. Reheat is not recommended as it will soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringues ahead of time?

Yes, you can bake and cool the meringue rounds a day ahead. Keep them stored in an airtight container to maintain their crispness until ready to assemble.

What can I use instead of white wine vinegar?

If you don’t have white wine vinegar, a small amount of lemon juice or apple cider vinegar can be used to help stabilize the egg whites during whipping.

Lemon Cream Meringue Torte with Fresh Berries and Toasted Almonds Recipe

Print Recipe

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4.8 from 646 reviews

Lemon Cream Meringues are delicate, airy meringue discs layered with a luscious lemon curd-infused whipped cream, topped with fresh berries and optional toasted almonds. This dessert combines crisp, melt-in-your-mouth meringues with tangy, creamy lemon filling for a refreshing and elegant treat perfect for any occasion.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meringue

• 6 egg whites
• 1 1/2 teaspoons vanilla extract
• 3/4 cup sugar
• 1/2 teaspoon white wine vinegar
• dash of salt

Lemon Cream

• 1 1/2 tablespoons lemon zest
• 1/4 cup sugar
• 1/4 cup fresh lemon juice
• 1 whole large egg
• 1 egg yolk
• pinch of salt
• 4 tablespoons unsalted butter

Whipped Cream & Garnish

• 6 oz heavy whipping cream
• 1/2 cup fresh berries
• 1/4 cup sliced almonds (toasted, optional)

Instructions

1. Preheat Oven: Preheat your oven to 200°F (93°C). On parchment paper, draw three 8-inch circles, ensuring they fit on the baking sheet without touching. Turn the parchment over so the circles are on the back and place it on the baking sheet(s) for meringue shaping.
2. Separate the Eggs: Carefully separate the egg whites into a clean bowl, making sure no yolk is included. Reserve one egg yolk for the lemon cream and discard or save the others for another use.
3. Beat Egg Whites: Using a stand mixer with a whisk attachment, beat the egg whites on high speed until foamy. Add vanilla extract, white wine vinegar, and a dash of salt. Continue beating until stiff peaks start to form, around 1 minute. Gradually add half the sugar, beating until glossy and stiff peaks form. Then add the remaining sugar and beat for a total of 2-3 minutes until the meringue is smooth and glossy.
4. Shape and Bake Meringue Disks: Evenly distribute the meringue mixture over the three circles on the parchment paper. Use the back of a large spoon to smooth the meringue within each circle ensuring an even thickness. Bake for 2 hours and 15 minutes. After baking, turn off the oven and let the meringues cool inside with the door closed for at least one hour to dry out completely.
5. Prepare Lemon Cream Mixture: While the meringues bake, mix the lemon zest and 1/4 cup sugar in a small bowl with a fork. In a small saucepan, whisk together this sugar-zest mixture, fresh lemon juice, reserved whole egg and yolk, and a pinch of salt. Add butter and cook over medium-low heat, stirring constantly, until the mixture thickens, approximately 5-6 minutes.
6. Strain Lemon Curd: Strain the cooked lemon mixture through a fine mesh sieve into a medium bowl, pressing the curd to extract all liquid evenly. Cover the surface of the curd directly with plastic wrap to prevent skin formation. Refrigerate for at least 30 minutes to chill and set.
7. Make Whipped Cream: In a cold bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Gently fold the chilled lemon curd into the whipped cream until fully combined. Refrigerate this lemon cream mixture until ready to assemble.
8. Assemble the Meringue Torte: Place one cooled meringue disk on a serving plate. Spread one-third of the lemon cream mixture over the top. Repeat layering with the remaining meringue rounds and lemon cream. Finish by topping with fresh berries and toasted sliced almonds if desired. Serve immediately to enjoy the crisp texture and creamy filling.

Notes

• Make sure no yolk contaminates the egg whites to achieve proper meringue volume.
• Cooling the meringues in the oven with the door closed helps them dry out and prevents cracking.
• Use fresh lemon juice and zest for the brightest lemon flavor in the cream.
• To toast almonds, spread sliced almonds on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden and fragrant.
• Serve immediately after assembling to maintain meringue crispness as the cream can soften them over time.

Keywords: lemon meringue, lemon cream, meringue dessert, lemon curd, whipped cream dessert, elegant dessert, summer dessert