Ingredients

• For the meringue shell:
• Egg whites
• Vinegar
• Salt
• Sugar
• For the lemon filling:
• Egg yolks
• Sugar
• Lemon zest
• Lemon juice
• For the whipped cream:
• Heavy cream
• Sugar
• Optional garnish:
• Candied lemon slices
• Lavender blossoms

Preparing the Meringue Shell

Begin by preheating your oven to 300°F (150°C). To create the base for the meringue, place a sheet of parchment paper on the countertop and trace a circle measuring 9 inches in diameter. Flip the paper over so that the marking is facing down, then position it on a baking sheet.

In a stand mixer fitted with a whisk attachment, combine the egg whites, vinegar, and a pinch of salt. Beat the mixture until soft peaks form. Gradually, add one cup of sugar, two tablespoons at a time, ensuring that the sugar is fully dissolved and the mixture is stiff, which should take about 5 to 7 minutes. Spread the meringue within the traced circle, mounding it slightly at the edges. Bake the shell until it is dried on the outside, approximately 45 minutes, then allow it to cool completely.

Making the Lemon Filling

For the filling, beat the egg yolks in a medium bowl until the mixture is thick and takes on a pale yellow hue, around 4 to 5 minutes. Gradually incorporate 2/3 cup of sugar, followed by the lemon zest and juice. Transfer this mixture to a saucepan and cook over medium-low heat, stirring frequently, until it thickens and reaches a temperature of 195°F (90°C), which should take about 10 to 12 minutes. Once ready, transfer to a bowl and cover the surface with plastic wrap to chill. This step can take from one hour up to three days in the refrigerator.

Assembling the Torte

Once chilled, prepare the whipped cream by beating the heavy cream in a large bowl until soft peaks form. Gradually add in the remaining sugar. Then, gently fold half of this whipped cream into the chilled lemon filling before spooning it into the cooled meringue shell. Serve the lemon torte topped with the rest of the whipped cream, and if desired, decorate with candied lemon slices or lavender blossoms. This recipe yields 8 servings.

How to Make Candied Lemon Slices

To prepare candied lemon slices, combine ¾ cup of sugar with ¼ cup of water in a large skillet and bring the mixture to a boil while stirring until the sugar is dissolved. Add two thinly sliced lemons to the skillet and simmer gently, uncovered, for 1 to 2 minutes or until the lemons are just softened. Once done, transfer the slices to a wire rack to cool. The result is approximately 1 cup of delightful candied lemon slices.