Pies & Tarts

Lemon Torte


1/2 cup (125 mL) sugar
1/2 cup (125 mL) shortening
4 egg yolks
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
1 tsp (5 mL) vanilla


Cream sugar and shortening until fluffy. Add egg yolks, beating well. Combine flour, baking powder and salt; add alternately with milk, beating well. Stir in vanilla. Dividing batter equally, spread in two 9-inch (23 cm) round greased and waxed paper-lined cake pans.

6 egg whites
1/2 tsp (2 mL) cream of tartar
1 cup (250 mL) sugar
1/2 cup (125 mL) slivered almonds, toasted
Additional toasted almonds for garnish

Beat egg whites and cream of tarter until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition until all sugar is dissolved and whites look glossy and again stand in soft peaks. Dividing evenly, spread meringue on top of unbaked batter in cake pans. Sprinkle with slivered almonds; bake in preheated 300°F (150°C) oven one hour or until meringue is firm and lightly browned. Cool completely on wire rack before removing from pans.

1 pkg (3 1/4 oz/100 g) lemon pie filling
1/2 cup (125 mL) sugar
2 egg yolks
2 cups (500 mL) water
whipped cream

Prepare filling with sugar and egg yolks, reducing water to 2 cups total. Proceed according to package directions for pie filling; chill thoroughly. For easier spreading, stir to blend well. To serve, remove torte from pans. Place one layer, meringue side up, on serving plate; spread with chilled filling. Top with second layer, meringue side up. Garnish with whipped cream and toasted almonds.

Makes 10-12 servings.

Nutrients per serving:

Calories: 383.7
Protein: 6.1 g
Carbohydrate: 50.7 g
Fat: 18.1 g