This stacked meringue torte is layered with lemon cream and topped with fresh raspberries for the ultimate light summer dessert!
For the meringue:
- 6 egg whites
- 2 tsp Nielsen-Massey vanilla extract
- 3/4 cup sugar
- 1/2 tsp white wine vinegar
- dash of salt
For the lemon cream:
- 1 1/2 tbsp lemon zest
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1 whole large egg
- 1 egg yolk
- pinch of salt
- 4 tbsp unsalted butter
- 8 oz heavy whipping cream
For the topping:
- 1/2 cup fresh raspberries
- 1/4 cup sliced almonds, toasted (optional)
- Preheat oven to 200°F. On parchment paper draw 3 8″ circles (depending on the size of your baking sheets you may need to do this on two separate pieces of paper). Make sure the circles are not touching and fit within the edges of your baking sheet(s). Turn the paper over so the circles are on the back and lay on baking sheet(s).
- Separate egg whites into a small bowl to ensure you don’t end up with any yolks in them. Reserve 1 yolk for the lemon cream (discard the rest or save for another use). Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites on high until foamy. Add vanilla, vinegar and salt. Beat on high until stiff peaks begin to form, approximately 1 minute. Add half the sugar and beat until glossy and stiff peaks have formed. Add the remaining sugar and beat until incorporated and meringue is smooth; 2-3 minutes total.
- Divide the mixture evenly between the 3 circles on the parchment paper. Using the back of a large spoon, smooth into circles to fill the outline, ensuring the thickness of the circle is even. Bake for 2 hours and 15 minutes. Once baking is complete, turn off the oven. Leaving the door closed to let the meringue cool in the over for at least one hour.
- While the meringue is baking, combine the lemon zest and sugar in a small bowl. Use a fork to mix together. Combine the sugar mixture, lemon juice, egg, egg yolk and salt in a small saucepan. Whisk together. Add butter and cook over medium-low heat, whisking constantly, until thickened; about 5-6 minutes.
- Pour the lemon curd through a fine mesh strainer into a medium bowl; use a spoon to push all of the curd through the strainer. Cover with plastic wrap so the wrap is directly on the lemon curd. Refrigerate for at least 30 minutes.
- Beat the heavy cream with an electric mixer until soft peaks form. After the lemon curd has cooled fold the curd into the whipped cream. Refrigerate until you are ready to assemble the torte.
- To assemble the torte, place one meringue round on a serving plate. Top wth 1/3 of the lemon cream. Repeat with remaining meringue rounds. Top with raspberries and toasted almonds (if desired). Serve immediately.
If serving the torte later, if possible wait to assemble until just before serving. If you need to pre-assemble refrigerate torte after assembly. The meringue won’t be as crisp in the middle, however it still tastes fantastic!