Print

Lemon Cream Meringue Torte with Fresh Berries and Toasted Almonds Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/lemon-cream-meringue-torte-with-fresh-berries-and-toasted-almonds-recipe/