Best 3 Lemon Cream Torte Recipes

Lemon cream torte is a classic dessert that is perfect for any occasion. It has a luscious texture and a refreshingly tart flavor that is sure to please everyone at your table. Plus, it's relatively easy to make, even for beginner bakers. With just a few simple ingredients, you can create a dessert that will be the star of your next party or gathering. So if you're looking for a delicious and impressive dessert to make, read on for our top picks for the best lemon cream torte recipes.

Here are our top 3 tried and tested recipes!

LEMON CREAM TORTE

Lemon Cream Torte image

Although my husband has retired from farming, I haven't retired from the kitchen! I still enjoy cooking and preparing our children's old favorites as well as trying new recipes. The creamy texture and lemony flavor of this dessert give the taste buds a treat!

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
1-1/4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) instant lemon pudding mix
2-1/2 cups cold whole milk
1/2 cup chopped pecans, optional

Steps:

Combine butter and flour; pat into a 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until lightly browned. Cool. In a large bowl, blend cream cheese and sugar on medium speed until smooth. Add half of the whipped topping, beating on low. Spread over crust. In another bowl, beat pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes. Spread over cream cheese layer; let set 10-15 minutes. Cover with remaining whipped topping. Top with pecans if desired. Refrigerate overnight.

Nutrition Facts : Calories 249 calories, Fat 14g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 191mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON WHIPPED CREAM TORTE

Lemon Whipped Cream Torte image

This recipe features a creamy, refreshing filling in between light layers of moist sponge cake. It's a treat to make for special occasions.-Eilene Bogar, Minier, Illinois

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 19

Ingredients

1/4 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
6 egg whites
FILLING:
1/2 cup sugar
1/3 cup all-purpose flour
1-3/4 cups milk
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup heavy whipping cream, whipped

Steps:

In a bowl, cream butter, shortening and 1 cup sugar. Add lemon zest and vanilla; mix well. Combine the flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside. , Beat egg whites, gradually adding remaining sugar until soft peaks form and sugar is dissolved. Fold into the creamed mixture. Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice, vanilla and zest. Cover and cool. Fold in the cream. Spread between each layer and on top of cake. Cover and chill.

Nutrition Facts :

LEMON CREAM CHEESE TORTE

Lemon Cream Cheese Torte image

I usually make my own cherry pie filling using tart cherries. I also make a raspberry filling that is very good on this torte. This is a recipe that I have used for years and I don't remember where I got it from.

Provided by 55tbird

Categories Cheesecake

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
2 1/2 cups graham crackers, crushed
4 tablespoons sugar
1 (12 ounce) can fat-free evaporated milk, chilled overnight
1 cup sugar
1 teaspoon vanilla
8 ounces cream cheese
3 ounces lemon Jell-O gelatin
1 cup hot water
1 (20 ounce) can cherry pie filling

Steps:

Mix first 3 ingredients in a 9x13 pan.
Press down and micro on high for 2 to 2 1/2 minutes.
Cool.
Dissolve jello in hot water and chill until slightly thickened.
Cream sugar with cheese; add vanilla and jello; whip until well mixed.
Whip the cold milk until thickened and add to jello mixture.
Beat all ingredients with mixer until thick and smooth.
Pour into prepared graham crust in the 9x13 pan.
Refrigerate until set.
Top with pie filling.

Nutrition Facts : Calories 393.2, Fat 16.1, SaturatedFat 9.3, Cholesterol 42.3, Sodium 291.1, Carbohydrate 57.7, Fiber 0.8, Sugar 35.7, Protein 5.6

Tips:

For the best results, use fresh lemons. The zest and juice of fresh lemons will give your torte a brighter flavor than bottled or powdered lemon.
Be careful not to overbeat the egg whites. Overbeaten egg whites will make your torte tough.
Make sure to bake the torte in a springform pan. This will make it easy to remove the torte from the pan once it is baked.
Let the torte cool completely before serving. This will help it to set properly.
Serve the torte with fresh berries or whipped cream.

Conclusion:

Lemon cream torte is a delicious and refreshing dessert that is perfect for any occasion. It is a light and airy sponge cake filled with a creamy lemon filling. The torte is then topped with a whipped cream frosting and fresh berries. This torte is sure to be a hit with your family and friends.