Lemon Torte Recipes With Pictures

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THE BEST LEMON TART EVER

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11



The Best Lemon Tart Ever image

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

LEMON TORTA CAPRESE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9



Lemon Torta Caprese image

Steps:

  • Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
  • Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
  • Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
  • Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.

1 1/2 sticks (3/4 cup) unsalted butter, plus more for the pan
6 ounces white chocolate, chopped
5 large eggs, separated
1/4 teaspoon kosher salt
2/3 cup granulated sugar
1 1/2 cups blanched almond flour
4 teaspoons lemon zest plus 1/4 cup lemon juice
Confectioners' sugar, for dusting
Whipped cream, for serving, optional

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



Lemon Whipped Cream Torte image

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 :

1/4 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
6 egg whites
FILLING:
1/2 cup sugar
1/3 cup all-purpose flour
1-3/4 cups milk
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup heavy whipping cream, whipped

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



Lemon Cream Torte image

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.

1/2 cup butter, softened
1-1/4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) instant lemon pudding mix
2-1/2 cups cold whole milk
1/2 cup chopped pecans, optional

LEMON TORTE

This is a simple lemon torte that uses lots of fresh lemon juice in both the cake and the accompanying glaze. This cake is so simple that you really need to use fresh lemon juice, as opposed to bottled juice, to get the best result. The very moist cake has a mellow lemon flavor throughout and would be good, if a bit plain, on its own. A small amount of zesty, lemony glaze is poured over the cake while it is still warm and it is this finishing touch that makes the cake bright and memorable.

Provided by Crunchycookie23

Categories     Dessert

Time 1h10m

Yield 1 torte, 10 serving(s)

Number Of Ingredients 12



Lemon Torte image

Steps:

  • Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
  • In a medium bowl, whisk together flour, almond meal, baking powder and salt.
  • In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
  • Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
  • Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
  • Cool pan in cake for 15 minutes.
  • While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.

Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 6.5, Cholesterol 87.8, Sodium 217.9, Carbohydrate 52.1, Fiber 1.2, Sugar 35.5, Protein 5

1 1/2 cups all-purpose flour
1/2 cup ground almonds or 1/2 cup almond meal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 tablespoon lemon zest
1/2 cup fresh lemon juice (2-3 lemons)
3 tablespoons lemon juice
2 teaspoons lemon zest
1 1/4 cups confectioners' sugar

LEMON TORTE

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 7



Lemon Torte image

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

Nutrition Facts :

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

ALMOND-LEMON TORTE

This recipe calls for raw egg yolks in the filling, so make sure of your source before you attempt it.

Provided by evelynathens

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 14



Almond-Lemon Torte image

Steps:

  • Make torte rounds: In a processor, grind almonds fine with icing sugar.
  • Add flour and blend.
  • Add butter and blend until the mixture resembles coarse meal.
  • Knead dough lightly with heel of hand so butter is evenly distributed.
  • Form into ball and dust with flour.
  • Wrap in plastic and chill overnight.
  • Divide into 4 pieces and, on 2 baking sheets, press each piece into an 8 inch round.
  • Bake rounds in the middle of a preheated 375F oven, 1 sheet at a time, for 10-12 minutes, or until golden.
  • Let cool.
  • Make filling: Whisk together condensed milk and yolk.
  • Add lemon juice and zest and whisk until thickened.
  • Stir in almonds.
  • On a serving dish, arrange 1 torte round, spread with 1/3 of filling and repeat.
  • Make glaze: Whisk together powdered sugar, lemon juice and 1 ½ tblsps hot water, until mixture is shiny and smooth.
  • Pour over torte immediately, letting excess drip down side.
  • Arrange almonds decoratively and let stand atleast 30 minutes, until glaze sets.

Nutrition Facts : Calories 551.7, Fat 34.2, SaturatedFat 14.2, Cholesterol 98.6, Sodium 162.5, Carbohydrate 55.4, Fiber 3.5, Sugar 36.2, Protein 9.9

1 cup blanched whole almond
3/4 cup powdered sugar
1 1/2 cups all-purpose flour
1 cup cold butter, cut into bits
3/4 cup sweetened condensed milk
2 large egg yolks
1/3 cup fresh lemon juice, plus
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon, zest of
3/4 cup slivered almonds, toasted lightly and cooled
1 cup powdered sugar, plus
2 tablespoons powdered sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup slivered almonds, toasted lightly and cooled,for garnish

LEMON SCHAUM TORTE

"Our family has enjoyed this delicious dessert for over 75 years," notes Cindy Steffen of Cedarburg, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12-15 servings.

Number Of Ingredients 10



Lemon Schaum Torte image

Steps:

  • Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved., Spread meringue on the bottom and up the sides of a greased 13x9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. , In a large saucepan, combine the egg yolks, lemon juice, lemon zest and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool., In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 388 calories, Fat 27g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 51mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

6 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 cups sugar, divided
9 large egg yolks
1/2 cup lemon juice
1 tablespoon grated lemon zest
4 cups heavy whipping cream
2/3 cup confectioners' sugar
Ground cinnamon

FOUR LAYER LEMON TORTE WITH LEMON CREAM CHEESE FROSTING

They'll think you special ordered this from a caterer or bakery when you serve this! It couldn't be easier since it starts with a packaged yellow cake mix and ready made raspberry preserves!

Provided by yooper

Categories     Dessert

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13



Four Layer Lemon Torte with Lemon Cream Cheese Frosting image

Steps:

  • For Cake: Preheat oven to 350.
  • Butter two 9-inch-diameter springform pans with 2 3/4-inch-high sides.
  • Combine first 6 ingredients in large bowl.
  • Beat until smooth, about 2 minutes.
  • Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 28 minutes.
  • Cool cakes completely in pans on racks.
  • Using small knife, cut around sides of pans to loosen cakes.
  • Remove pan sides.
  • Using serrated knife, cut each cake horizontally in half.
  • Place 1 cake layer, cut side up, on platter.
  • Spread with 1/4 cup preserves, then 3/4 cup frosting.
  • Top with second cake layer, cut side up.
  • Spread with 1/4 cup preserves, then 3/4 cup frosting.
  • Repeat with third cake layer.
  • Top with fourth cake layer, cut side down.
  • Spread remaining frosting over top and sides of cake.
  • Press almonds onto sides of cake.
  • Chill until frosting sets, about 2 hours.
  • (Can be made 1 day ahead. Cover; keep chilled.) For frosting: Using electric mixer, beat cream cheese and curd in large bowl until smooth.
  • Add remaining ingredients and beat until well blended, about 2 minutes.

Nutrition Facts : Calories 682.8, Fat 44, SaturatedFat 20.1, Cholesterol 190.3, Sodium 583.9, Carbohydrate 63.5, Fiber 2.2, Sugar 40.9, Protein 11.3

1 (18 1/2 ounce) package yellow cake mix
1/2 cup butter, room temperature
6 large eggs
1/2 cup whipping cream
1/2 cup water
1 tablespoon grated lemon, rind of
3/4 cup raspberry preserves
3 (8 ounce) packages cream cheese, room temperature
1 (11 1/4 ounce) jar lemon curd
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon, rind of
1 1/2 cups sliced almonds, toasted

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



Lemon Cream Cheese Torte image

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

1/2 cup butter, melted
2 1/2 cups graham crackers, crushed
4 tablespoons sugar
1 (12 ounce) can fat-free evaporated milk, chilled overnight
1 cup sugar
1 teaspoon vanilla
8 ounces cream cheese
3 ounces lemon Jell-O gelatin
1 cup hot water
1 (20 ounce) can cherry pie filling

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