Lemon Meringue Torte

This elegant Lemon Meringue Torte is easier to make than it actually looks. Bake layers of crisp meringue and puff pastry. Fill it with heavy cream in-between and top it with tart, sweet lemon curd. Garnish with fresh berries and serve for desserts or snacks. The lemon curd recipe was inspired by Liren Baker of Kitchen Confidante. This Lemon Meringue Torte is an Asian in America recipe.

Course: Dessert, Snacks

Cuisine: American, Asian, Filipino

Keyword: Lemon Meringue Torte Dessert

Servings: people

Calories: 786kcal

Author: Asian in America

Equipment

Large baking pans
2 round cake pans : 9-inches diameter each

Ingredients

For Lemon Curd:

3 egg yolks (save whites for the meringue torte)
1 whole egg
3/4 cup sugar
1/2 cup lemon juice
1 teaspoon zest of fresh lemons
4 Tablespoons chilled unsalted butter cut into small cubes

For the Meringue:

3 egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon vanilla extract

For the Lemon Meringue Torte:

3/4 cup lemon curd
2 whole round meringue layers 9-inch in diameter
1 piece puff pastry layer cut into 9-inch round, same size as meringue layers
2 cups whipped cream
3 to 4 whole fresh strawberries hulled, washed, sliced, for garnish

For the Whipped Cream:

2 cups whipped cream
3/4 cup confectioners' sugar

For the Puff Pastry:

1/2 sheet Pepperidge Farm Puff Pastry cut into a circle, 9-inches diameter
1/2 cup Karo syrup
1/4 cup granulated sugar

Instructions

To make the Lemon Curd:

In a small stock pot, combine the egg yolks and whole egg. Whisk together.
Pour the sugar, lemon juice and zest to the egg mixture. Keep whisking to blend ingredients.
Over medium heat, and while continuously stirring, cook the lemon curd for 8 to 10 minutes till it thickens. Mixture should coat the back of the spoon and have the consistency of custard.
Remove stock pot from the heat. Add the cubes of butter, a few at a time. Blend ingredients away from the heat.
Cool the lemon curd on the counter. When cool enough to handle, strain thick mixture into a small bowl. Cover with plastic wrap and keep refrigerated at least 1 hour before use.
This makes about 1 cup of lemon curd.

To make the Meringue:

Allow the egg whites to be at room temperature, at least 30 minutes before beating.
Preheat oven to 350 F degrees.
Add the cream of tartar to the egg whites. Using an electric cake mixer, over high speed, beat the egg whites till stiff peaks form. This will take about 3 to 5 minutes.
Gradually add the sugar. Lastly, add the vanilla extract. Continue beating whites for 2 minutes more till shiny.
Transfer the egg whites into 2 greased cake pans, measuring 9-inches each in diameter.
Bake at 350 F for 25 to 30 minutes. When meringue is done, remove from pans carefully. Transfer and cool on cake racks to keep crisp.

To bake the puff pastry:

Pre-heat oven to 400 F degrees. Prepare frozen pastry by cutting it into a circle, 9-inches in diameter. same size as the cake pan for meringue.
Place the puff pastry circle on a baking sheet lined with parchment paper.
Brush Karo syrup on the puff pastry. Sprinkle with sugar.
Bake for 18 minutes, till pastry puffs up and has a golden color.

To prepare whipped cream:

Using an electric cake mixer, beat the whipped cream till stiff for 1 to 2 minutes. Add the confectioners' sugar. Blend well. Set aside and refrigerate till ready to fill layers.

To assemble the Lemon Meringue Torte:

Place the 1 baked meringue layer in the bottom.
Fill the center with 2 to 3 tablespoons whipped cream. Spread it all over the meringue.
Place the 2nd meringue layer over the whipped cream.
Fill this layer with the same amount of whipped cream as the previous layer.
Top with the baked puff pastry layer.
Spread 3/4 cup of lemon curd over the puff pastry layer.
Garnish with fresh berries and a dollop or 2 of whipped cream.
Chill the torte in the refrigerator for at least 1 hour till ready to serve. Keep refrigerated at all times.

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