Lemon Angel Torte

Recipe: Lemon Angel Torte


  • 8 eggs
  • 1 tsp cream of tartar
  • 3 cups sugar
  • 1/2 cup reconstituted lemon juice
  • 1 pint whipping cream


  1. Beat 8 eggs until frothy
  2. Add cream of tartar and beat until stiff, but not dry
  3. Add 2 cups sugar, gradually, and beat until glossy
  4. Put in 9×13 inch pan and bake in 300 degree F oven for 1 hour
  5. Beat 8 egg yolks until light, add 1 cup sugar and 1/2 cup reconstituted lemon juice
  6. Cook in double boiler until of custard consistency
  7. When both meringue and custard are cool, whip 1 pint whipping cream
  8. Add 1/2 of whipped cream to custard
  9. Cut around the sides of meringue with a sharp knife and press down, if necessary (if it has risen above the pan)
  10. Spread custard, then cream mixture over meringue
  11. Add remaining whipped cream as top layer
  12. Refrigerate

Quick notes

From the kitchen of Mae Hughes, Lake Crystal, MN

Copyright © Minnesota Recipes.

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