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    You are in: Home / Recipes / Lemon Torte With Raspberry Sauce Recipe
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    Lemon Torte With Raspberry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    11 hrs

    10 hrs

    1 hrs

    Kathy at Food.com's Note:

    A special dessert and has a beautiful appearance. Light and delicious. I like it for special summer occasions. Long prep time does includes chilling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Heat oven to 300 degrees.
    2. 2
      Line two or three baking sheets with parchment paper; draw three 7" circles and grease lightly.
    3. 3
      In large mixing bowl, beat egg whites, vanilla, cream of tartar, and almond extract on medium speed until soft peaks form.
    4. 4
      Gradually add 3/4 cup sugar, beating to stiff peaks.
    5. 5
      Spoon 1/3 of this mixture into a pastry bag fitted with a star tip.
    6. 6
      Pipe a lattice design in one circle; pipe a border around the lattice.
    7. 7
      Sprinkle with almonds.
    8. 8
      Spread remaining egg white mixture over remaining circles.
    9. 9
      Bake 45 minutes.
    10. 10
      Turn oven off; let meringues dry in oven 3 hours or over night (DO NOT open oven door).
    11. 11
      In saucepan combine 2/3 cup sugar and gelatin.
    12. 12
      Add yolks, lemon peel, lemon juice, butter, and 1/3 cup water.
    13. 13
      Cook and stir until bubbly; cook 2 more minutes.
    14. 14
      Remove from heat.
    15. 15
      Cover lemon mixture surface with waxed paper; cool.
    16. 16
      Chill until mixture mounds slightly when spooned.
    17. 17
      Beat whipping cream to soft peaks; fold into lemon mixture.
    18. 18
      Place one solid meringue on serving plate; spread with half the lemon mixture.
    19. 19
      Top with second solid meringue, spread with remaining lemon mixture, top with lattice meringue.
    20. 20
      Cover loosely; chill 6 hours or overnight.
    21. 21
      Serve with raspberry sauce, garnish with fresh raspberries.
    22. 22
      Sauce: In saucepan combine raspberries, sugar, and cornstarch.
    23. 23
      Cook until bubbly; cook 2 more minutess.
    24. 24
      Press through a fine sieve; discard seeds.
    25. 25
      Cover sauce; chill.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Torte With Raspberry Sauce

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 469.1
     
    Calories from Fat 179
    38%
    Total Fat 19.9 g
    30%
    Saturated Fat 10.8 g
    54%
    Cholesterol 239.7 mg
    79%
    Sodium 84.4 mg
    3%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 2.3 g
    9%
    Sugars 62.5 g
    250%
    Protein 6.6 g
    13%

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