Lemon Torte With Raspberry Sauce

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“A special dessert and has a beautiful appearance. Light and delicious. I like it for special summer occasions. Long prep time does includes chilling time.”
READY IN:
11hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 300 degrees.
  2. Line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
  3. In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
  4. Gradually add 3/4 cup sugar, beating to stiff peaks.
  5. Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
  6. Pipe a lattice design in one circle; pipe a border around the lattice.
  7. Sprinkle with almonds.
  8. Spread remaining egg white mixture over remaining circles.
  9. Bake 45 minutes.
  10. Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
  11. In saucepan combine 2/3 cup sugar and gelatin.
  12. Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
  13. Cook and stir until bubbly; cook 2 more minutes.
  14. Remove from heat.
  15. Cover lemon mixture surface with waxed paper; cool.
  16. Chill until mixture mounds slightly when spooned.
  17. Beat whipping cream to soft peaks; fold into lemon mixture.
  18. Place one solid meringue on serving plate; spread with half the lemon mixture.
  19. Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
  20. Cover loosely; chill 6 hours or overnight.
  21. Serve with raspberry sauce, garnish with fresh raspberries.
  22. Sauce: In saucepan combine raspberries, sugar, and cornstarch.
  23. Cook until bubbly; cook 2 more minutess.
  24. Press through a fine sieve; discard seeds.
  25. Cover sauce; chill.

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