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Frozen Lemon Meringue Torte

This is a recipe I adapted from the “Monday Morning Cooking Club” for the Thermomix!

It’s a great refreshing dessert that is lighter than a traditional baked version of Lemon Meringue Pie but richer than a frozen sorbet.

I love that you can pre-prepare this in stages (custard one day / meringues one day / Lemon Syrup final day) then assemble and freeze it so it’s ready to simply defrost a little and serve!! Love it!

The end result is a wonderfully complex blend of citrus vibrancy and comforting sweetness!

Enjoy!!

(Serves 10-12)

THERMOMIX METHOD (Begin this recipe at least one day before serving)

Meringues

8 egg whites (280g)

1tsp cream of tartar

1 tbsp cornflour

300g caster sugar

Lemon Filling

6 egg yolks

140g (1/2 cup) caster sugar

160ml (2/3 cup) fresh lemon juice

finely chopped zest of 3 lemons

600ml whipping cream

Lemon Syrup

120ml (1/2 cup) fresh lemon juice

60g (1/4 cup) caster sugar

2 cups strawberries, hulled and quartered

1 cup fresh blueberries or fresh raspberries, or both

sprinkle of sugar

MERINGUE

Preheat oven to 160C (Fan Forced). Mark three x 24cm diameter circles on four pieces of baking paper, then turn them over onto four baking trays.
Place the butterfly into TM bowl and whisk egg whites and cream of tartar: 3 min | SP 3.5/4, with no MC in place, until egg whites hold their shape against side of the bowl.
Combine the cornflour and sugar together in a small bowl. Slowly whisk at SP4 while slowing adding tablespoons of the sugar through lid. Continue to whisk and add sugar until thick & glossy whites are formed, about 4-5 minutes.
Divide the meringue amongst the 3 x lined baking paper circles. Spread out the meringue evenly, staying WITHIN the marked circles.
Place into preheated oven and reduce the temperature to 140C (Fan Forced). Bake meringues for one hour, or until crisp and dried and they can lift or be peeled off of the baking paper. Set aside to cool on a wire rack.

LEMON FILLING

Place lemon juice, zest and sugar into TM bowl, with Butterfly, and cook: 3 min | 80C | SP2.5/3.
Add egg yolks and continue to cook: 8 min | 80C | SP3/3.5, or until mixture thickens and coats the back of a spoon.
Remove from heat, pour into a bowl and cool in refrigerator.
Once lemon mixture is cooled completely, place the whipping cream into clean TM bowl, with Butterfly, and whisk until firm. Fold in lemon mixture until combined.
To assemble – select the best meringue disc for the top. Place one meringue disk on a piece of baking paper and spread half of the lemon filling over it, but not quite to the edge. Place another meringue disc over and gently press so cream just comes to the edge. Spread the remaining lemon filling onto this disc. Place the third meringue on top and gently press so cream comes to the edge.
Gently wrap the torte in plastic wrap and place in the freezer to freeze overnight. This can be done up to 1-2 weeks before.
Prepare the Lemon Syrup by placing all ingredients into a small saucepan. Heat until sugar dissolves, then simmer, without stirring, for 10-15 minutes until reduced and syrupy. Let cool.
To serve – Remove Lemon Meringue Torte from freezer about 30 minutes before serving. In a mixing bowl, combine fresh berries and sprinkle with sugar. Let macerate for a few minutes. Either top torte with berries, or serve on the side. Drizzle Lemon Syrup over slices of torte.

CONVENTIONAL METHOD (Begin this recipe at least one day before serving)

Meringues

6 egg whites (from 59g eggs)

1/2 tsp cream of tartar

3 tsp cornflour

280g (1 1/3 cups) caster sugar

Lemon Filling

6 egg yolks

140g (1/2 cup) caster sugar

160ml (2/3 cup) fresh lemon juice

finely chopped zest of 3 lemons

600ml whipping cream

Lemon Syrup

120ml (1/2 cup) fresh lemon juice

80g (1/3 cup) caster sugar

2 cups strawberries, hulled and quartered

1 cup fresh blueberries or fresh raspberries, or both

sprinkle of sugar

MERINGUE

Preheat oven to 160C (Fan Forced). Mark four x 24cm diameter circles on four pieces of baking paper, then turn them over onto four baking trays.
Whisk together egg whites with cream of tartar until stiff.
Combine the cornflour and sugar together. Slowly whisk in tablespoons of the sugar until each spoonful is whisked into the egg whites. Continue to whisk and add sugar, until thick & glossy whites are formed.
Divide the meringue amongst the 4 x lined baking paper circles. Spread out the meringue evenly, staying WITHIN the marked circles.
Place into preheated oven and reduce the temperature to 140C (Fan Forced). Bake meringues for one hour, or until crisp and dried and they can lift or be peeled off of the baking paper. Set aside to cool on a wire rack.

LEMON FILLING

Whisk together the egg yolks and sugar until combined. Place over a low heat and continue to stir until smooth. Add the lemon juice and chopped zest and cook over medium heat for 10-15 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from heat, pour into a bowl and cool in refrigerator.
Once lemon mixture is cooled completely, place the whipping cream into a separate bowl and whisk until firm. Fold in lemon mixture until combined.
To assemble – select the best meringue disc for the top. Place one meringue disk on a piece of baking paper and spread one third of the lemon filling over it, but not quite to the edge. Place another meringue disc over and gently press so cream just comes to the edge. Place another third of the lemon filling onto this disc. Repeat with the third disc then top with the top disc.
Gently wrap the torte in plastic wrap and place in the freezer to freeze overnight. This can be done up to 1-2 weeks before.
Prepare the Lemon Syrup by placing all ingredients into a small saucepan. Heat until sugar dissolves, then simmer, without stirring, for 10-15 minutes until reduced and syrupy. Let cool.
To serve – Remove Lemon Meringue Torte from freezer about 30 minutes before serving. In a mixing bowl, combine fresh berries and sprinkle with sugar. Let macerate for a few minutes. Either top torte with berries, or serve on the side. Drizzle Lemon Syrup over slices of torte.

I love to hear how our recipes are working for you! Please don’t hesitate in contacting us at urbanprovider@icloud.com with any of your feedback, or if you have any questions about any part of the recipes.

Frozen Lemon Meringue Torte

This is a recipe I adapted from the “Monday Morning Cooking Club” for the Thermomix!

It’s a great refreshing dessert that is lighter than a traditional baked version of Lemon Meringue Pie but richer than a frozen sorbet.

I love that you can pre-prepare this in stages (custard one day / meringues one day / Lemon Syrup final day) then assemble and freeze it so it’s ready to simply defrost a little and serve!! Love it!

The end result is a wonderfully complex blend of citrus vibrancy and comforting sweetness!

Enjoy!!

(Serves 10-12)

THERMOMIX METHOD (Begin this recipe at least one day before serving)

Meringues

8 egg whites (280g)

1tsp cream of tartar

1 tbsp cornflour

300g caster sugar

Lemon Filling

6 egg yolks

140g (1/2 cup) caster sugar

160ml (2/3 cup) fresh lemon juice

finely chopped zest of 3 lemons

600ml whipping cream

Lemon Syrup

120ml (1/2 cup) fresh lemon juice

60g (1/4 cup) caster sugar

2 cups strawberries, hulled and quartered

1 cup fresh blueberries or fresh raspberries, or both

sprinkle of sugar

MERINGUE

Preheat oven to 160C (Fan Forced). Mark three x 24cm diameter circles on four pieces of baking paper, then turn them over onto four baking trays.

Place the butterfly into TM bowl and whisk egg whites and cream of tartar: 3 min | SP 3.5/4, with no MC in place, until egg whites hold their shape against side of the bowl.

Combine the cornflour and sugar together in a small bowl. Slowly whisk at SP4 while slowing adding tablespoons of the sugar through lid. Continue to whisk and add sugar until thick & glossy whites are formed, about 4-5 minutes.

Divide the meringue amongst the 3 x lined baking paper circles. Spread out the meringue evenly, staying WITHIN the marked circles.

Place into preheated oven and reduce the temperature to 140C (Fan Forced). Bake meringues for one hour, or until crisp and dried and they can lift or be peeled off of the baking paper. Set aside to cool on a wire rack.

LEMON FILLING

Place lemon juice, zest and sugar into TM bowl, with Butterfly, and cook: 3 min | 80C | SP2.5/3.

Add egg yolks and continue to cook: 8 min | 80C | SP3/3.5, or until mixture thickens and coats the back of a spoon.

Remove from heat, pour into a bowl and cool in refrigerator.

Once lemon mixture is cooled completely, place the whipping cream into clean TM bowl, with Butterfly, and whisk until firm. Fold in lemon mixture until combined.

Gently wrap the torte in plastic wrap and place in the freezer to freeze overnight. This can be done up to 1-2 weeks before.

Prepare the Lemon Syrup by placing all ingredients into a small saucepan. Heat until sugar dissolves, then simmer, without stirring, for 10-15 minutes until reduced and syrupy. Let cool.

To serve – Remove Lemon Meringue Torte from freezer about 30 minutes before serving. In a mixing bowl, combine fresh berries and sprinkle with sugar. Let macerate for a few minutes. Either top torte with berries, or serve on the side. Drizzle Lemon Syrup over slices of torte.

CONVENTIONAL METHOD (Begin this recipe at least one day before serving)

Meringues

6 egg whites (from 59g eggs)

1/2 tsp cream of tartar

3 tsp cornflour

280g (1 1/3 cups) caster sugar

Lemon Filling

6 egg yolks

140g (1/2 cup) caster sugar

160ml (2/3 cup) fresh lemon juice

finely chopped zest of 3 lemons

600ml whipping cream

Lemon Syrup

120ml (1/2 cup) fresh lemon juice

80g (1/3 cup) caster sugar

2 cups strawberries, hulled and quartered

1 cup fresh blueberries or fresh raspberries, or both

sprinkle of sugar

MERINGUE

Preheat oven to 160C (Fan Forced). Mark four x 24cm diameter circles on four pieces of baking paper, then turn them over onto four baking trays.

Whisk together egg whites with cream of tartar until stiff.

Combine the cornflour and sugar together. Slowly whisk in tablespoons of the sugar until each spoonful is whisked into the egg whites. Continue to whisk and add sugar, until thick & glossy whites are formed.

Divide the meringue amongst the 4 x lined baking paper circles. Spread out the meringue evenly, staying WITHIN the marked circles.

Place into preheated oven and reduce the temperature to 140C (Fan Forced). Bake meringues for one hour, or until crisp and dried and they can lift or be peeled off of the baking paper. Set aside to cool on a wire rack.

LEMON FILLING

Whisk together the egg yolks and sugar until combined. Place over a low heat and continue to stir until smooth. Add the lemon juice and chopped zest and cook over medium heat for 10-15 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat, pour into a bowl and cool in refrigerator.

Once lemon mixture is cooled completely, place the whipping cream into a separate bowl and whisk until firm. Fold in lemon mixture until combined.

Gently wrap the torte in plastic wrap and place in the freezer to freeze overnight. This can be done up to 1-2 weeks before.

Prepare the Lemon Syrup by placing all ingredients into a small saucepan. Heat until sugar dissolves, then simmer, without stirring, for 10-15 minutes until reduced and syrupy. Let cool.

To serve – Remove Lemon Meringue Torte from freezer about 30 minutes before serving. In a mixing bowl, combine fresh berries and sprinkle with sugar. Let macerate for a few minutes. Either top torte with berries, or serve on the side. Drizzle Lemon Syrup over slices of torte.

I love to hear how our recipes are working for you! Please don’t hesitate in contacting us at urbanprovider@icloud.com with any of your feedback, or if you have any questions about any part of the recipes.