Lemon Cream Torte

Lemon Cream Torte

Postby wiredfoxterror » Tue Feb 05, 2013 12:14 pm

Lemon Cream Torte

9 egg yolks
1/2 cup lemon juice
1 tablespoon grated lemon peel
1 cup sugar substitute (I use Whey Low)

6 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1 cup sugar substitute (I use Whey Low)

4 cups heavy whipping cream
2/3 cup confectioners' sugar substitute (I use Whey Low)

Cinnamon for sprinkling

In the top of a double boiler combine the egg yolks and 1 cup sugar sub. Gradually stir in the lemon juice and peel. Cook and stir over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees F. Cover and refrigerate until cool.

In a mixing bowl beat the egg whites, vanilla and cream of tartar until soft peaks form. Gradually beat in 1 cup sugar sub, 1 tablespoon at a time, on high speed until stiff glossy peaks form and the sugar is dissolved. Spread meringue on the bottom and up the sides of a greased 13" x 9" baking dish. Bake at 275 degrees F for 1 hour. Turn oven off and let stand in oven for 1 hour. Do NOT open the oven door. Remove from the oven and cool on a wire rack.

In a mixing bowl, beat cream and confectioners' sugar sub until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining cream mixture. Sprinkle with cinnamon. Refrigerate overnight.
Last edited by wiredfoxterror on Thu Feb 07, 2013 3:52 pm, edited 1 time in total.
Foxye
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Re: Lemon Cream Torte

Postby MonikaJ. » Thu Feb 07, 2013 2:49 pm

Hi wiredfoxterrier.
This sounds so good but it definitely not low carb.
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Re: Lemon Cream Torte

Postby wiredfoxterror » Thu Feb 07, 2013 3:53 pm

edited and fixed - I am an awful typist!
Foxye
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Re: Lemon Cream Torte

Postby MonikaJ. » Fri Feb 08, 2013 4:58 pm

That sounds better, thanks foxy.
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