This Vintage Lemon Torte Recipe Has Been a Favorite in Grandma’s Recipe Box Since 1953

1. Prep Pan

   For meringue shell, preheat oven to 300ºF. On a sheet of parchment paper, trace around a 9-inch round cake pan. Turn paper over so marking is on the bottom and place on a baking sheet.

2. Make the Shell

   In the bowl of a stand mixer fitted with a whisk attachment beat egg whites, vinegar, and 1/8 tsp. salt until soft peaks form (tips curl). Gradually add 1 cup of the sugar, 2 Tbsp. at a time, beating well after each addition. Continue beating until sugar is dissolved and mixture is very stiff, 5 to 7 minutes. Spread meringue inside the parchment paper circle. Use the back of a spoon to mound the edges. Bake until outside of shell is dry, about 45 minutes. Cool completely.

3. Make Filling

   For filling, in a medium bowl beat egg yolks with a mixer on high until thick and a pale lemon color, 4 to 5 minutes. Gradually beat in 2/3 cup of the sugar. Stir in lemon zest and juice. Transfer mixture to a small saucepan. Cook over medium-low, stirring constantly, until thick and temperature reaches 195°F, 10 to 12 minutes. Transfer filling to a bowl. Cover surface with plastic wrap. Chill until cold, at least 1 hour or up to 3 days.

4. Assemble and Serve

   In a large bowl beat heavy cream with a mixer on medium until soft peaks form (tips curl), gradually adding the remaining 2 Tbsp. sugar. Fold half of the whipped cream into chilled lemon filling. Spoon into meringue shell. Serve torte with the remaining whipped cream. If you like, garnish torte with Candied Lemon Slices and/or lavender blossoms. Serves 8.

How to Make Candied Lemon Slices

In a large skillet combine ¾ cup sugar and ¼ cup water; bring to boiling, stirring to dissolve sugar. Add 2 thinly sliced lemons. Simmer gently, uncovered, until just softened, 1 to 2 minutes. Transfer to a wire rack to cool. Makes about 1 cup.