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Three meringue disks stacked and topped with lemon cream on a white cake stand
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5 from 3 votes

Meringue Torte with Lemon Curd Cream

This stacked meringue torte is layered with lemon cream and topped with fresh raspberries for the ultimate light summer dessert!  
Prep Time40 mins
Cook Time2 hrs 15 mins
Cooling Time1 hr
Total Time3 hrs 45 mins
Course: Desserts & Sweets
Servings: 8


For the meringue

  • 6 egg whites
  • 1 ½ teaspoons vanilla extract
  • ¾ cup sugar
  • ½ teaspoons white wine vinegar
  • dash of salt

For the lemon cream

  • 1 ½ tablespoons lemon zest
  • ¼ cup sugar
  • ¼ cup fresh lemon juice
  • 1 whole large egg
  • 1 egg yolk
  • pinch of salt
  • 4 tablespoons unsalted butter
  • 6 oz heavy whipping cream

For topping

  • ½ cup fresh berries
  • ¼ cup sliced almonds toasted (optional)


  • Heat the oven. Preheat the 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. Lay the paper on the baking sheet(s). 

Make the merginue

  • Separate the eggs. 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).  
  • Beat the egg whites. 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.
  • Make the disks. 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.  

Make the lemon cream

  • Cook the lemon mixture. While the meringue is baking, combine the lemon zest and sugar in a small bowl. Use a fork to mix them 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.  
  • Strain the lemon curd. 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.  
  • Make the whipped cream. 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.  
  • Assemble the torte. Place one meringue round on a serving plate. Top wth ⅓ 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!