Best 3 Lemon Cream Torte Recipes
Indulge in the symphony of flavors that is the Lemon Cream Torte, a culinary masterpiece that tantalizes the taste buds and captivates the senses. This delectable dessert features a symphony of textures and flavors, with a buttery shortbread crust serving as the foundation for a luscious lemon cream filling, all enveloped in a delicate meringue topping. The vibrant lemon flavor dances on the palate, perfectly balanced by the richness of the cream and the airy lightness of the meringue. This recipe provides step-by-step instructions to guide you through the process of creating this delightful treat, ensuring a perfect outcome every time. Whether you're a seasoned baker or just starting your culinary journey, the Lemon Cream Torte is sure to impress and delight.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CREAM TORTE
Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.
Nutrition Facts : Calories 249 calories, Fat 14g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON WHIPPED CREAM TORTE
This recipe features a creamy, refreshing filling in between light layers of moist sponge cake. It's a treat to make for special occasions.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 19
Steps:
- In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.
Nutrition Facts :
LEMON CREAM CHEESE TORTE
I usually make my own cherry pie filling using tart cherries. I also make a raspberry filling that is very good on this torte. This is a recipe that I have used for years and I don't remember where I got it from.
Provided by 55tbird
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients in a 9x13 pan.
- Press down and micro on high for 2 to 2 1/2 minutes.
- Cool.
- Dissolve jello in hot water and chill until slightly thickened.
- Cream sugar with cheese; add vanilla and jello; whip until well mixed.
- Whip the cold milk until thickened and add to jello mixture.
- Beat all ingredients with mixer until thick and smooth.
- Pour into prepared graham crust in the 9x13 pan.
- Refrigerate until set.
- Top with pie filling.
Nutrition Facts : Calories 393.2, Fat 16.1, SaturatedFat 9.3, Cholesterol 42.3, Sodium 291.1, Carbohydrate 57.7, Fiber 0.8, Sugar 35.7, Protein 5.6
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your torte will taste. If possible, use organic ingredients for the best flavor.
- Don't Overmix the Batter: Overmixing the batter can make the torte tough. Mix just until the ingredients are well combined.
- Don't Overbake the Torte: Overbaking the torte can make it dry. Bake just until a toothpick inserted into the center comes out clean.
- Let the Torte Cool Completely: Before you assemble the torte, let it cool completely. This will help prevent the layers from breaking.
- Use a Sharp Knife to Cut the Torte: A sharp knife will help you get clean, even slices.
Conclusion:
This lemon cream torte is a delicious and elegant dessert that is perfect for any special occasion. With its light and fluffy layers of cake, creamy lemon filling, and tangy lemon glaze, this torte is sure to impress your guests. So next time you're looking for a special dessert to make, give this lemon cream torte a try. You won't be disappointed!
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