Lemon Torte With Raspberry Sauce Recipe 🍋🍰

Overview:

Lemon Torte with Raspberry Sauce is a delightful dessert that combines the tangy zest of lemons with the sweet allure of raspberries. This special treat boasts a beautiful appearance and a taste that’s both light and delicious, making it perfect for special summer occasions or even as a refreshing dessert during the festive Christmas season. While the prep time is a bit longer due to chilling, the end result is well worth the wait!

Prep Time: 10 hours
Cook Time: 1 hour
Total Time: 11 hours
Servings: 6
Calories per serving: 468.7

Ingredients:

• 4 egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 cup sugar
• 3/4 cup sugar (for meringue)
• 2 teaspoons unflavored gelatin
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 2/3 cup sugar (for lemon mixture)
• 1/3 cup water
• 6 tablespoons frozen raspberries
• 1/2 cup sugar (for raspberry sauce)
• 1/3 cup cornstarch
• 3/4 cup fresh raspberries
• Almonds for sprinkling (optional)

Instructions:

1. Prepare Meringues:

   • Preheat your oven to 300 degrees Fahrenheit.
   • Line two or three baking sheets with parchment paper and lightly grease them.
   • In a large mixing bowl, beat the egg whites, vanilla extract, cream of tartar, and almond extract on medium speed until soft peaks form.
   • Gradually add 3/4 cup of sugar, beating until stiff peaks form.
   • Spoon 1/3 of the mixture into a pastry bag fitted with a star tip.
   • Pipe a lattice design onto one circle and pipe a border around it. Sprinkle with almonds if desired.
   • Spread the remaining egg white mixture over the remaining circles.
   • Bake for 45 minutes, then turn off the oven and let the meringues dry in the oven for 3 hours or overnight without opening the oven door.

2. Prepare Lemon Mixture:

   • In a saucepan, combine 2/3 cup of sugar and unflavored gelatin.
   • Add egg yolks, lemon peel, lemon juice, butter, and 1/3 cup of water.
   • Cook and stir until bubbly, then cook for an additional 2 minutes.
   • Remove from heat and cover the surface with waxed paper. Let it cool.
   • Chill the mixture until it mounds slightly when spooned.
   • Beat whipping cream to soft peaks and fold it into the lemon mixture.

3. Assemble the Torte:

   • Place one solid meringue on a serving plate and spread half of the lemon mixture over it.
   • Top with the second solid meringue and spread the remaining lemon mixture over it.
   • Finally, top with the lattice meringue.
   • Cover the torte loosely and chill for 6 hours or overnight.

4. Prepare Raspberry Sauce:

   • In a saucepan, combine frozen raspberries, 1/2 cup of sugar, and cornstarch.
   • Cook until bubbly, then cook for an additional 2 minutes.
   • Press the mixture through a fine sieve to discard the seeds.
   • Cover the sauce and chill it until ready to serve.

5. Serve:

   • Slice the chilled Lemon Torte and serve with Raspberry Sauce.
   • Garnish with fresh raspberries for an extra burst of flavor and visual appeal.

Enjoy this exquisite Lemon Torte with Raspberry Sauce, a perfect dessert to impress your guests or to treat yourself to something truly special! 🍋🍰