Best 5 Viennese Lemon Torte 9 Inch Recipes

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

VIENNESE TORTE

Steps:

• Preheat oven to 350 degrees. Line three 9-inch round cake pans with waxed paper, then grease the waxed paper.
• Sift flour with cocoa powder, baking powder and salt. Set aside.
• In a small mixing bowl, combine 3/4 cup butter, 3/4 cup sugar and 6 egg yolks. On high speed of an electric mixer, beat until light and fluffy. Stir in 1 tablespoon vanilla.
• Add flour mixture alternately with milk, beginning and ending with flour. Spread batter into the prepared pans, dividing evenly; set aside.
• In a clean bowl with clean beaters, beat 6 egg whites until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until stiff but not dry. Dividing evenly, spread meringue over the batter in each pan.
• Bake for 30-35 minutes or until cake is done and meringue is lightly browned. Let cool in pans 10 minutes. Carefully remove from pans; peel off paper. Cool layers completely on wire racks, meringue side up.
• Meanwhile, prepare orange curd: In the top of a double boiler, stir together 1/2 cup sugar and cornstarch. Stir in water, orange juice and orange zest. Blend in 4 beaten egg yolks.
• Cook over hot (not boiling) water, stirring constantly, until mixture thickens, about 8 minutes. Remove from heat. Stir in 2 teaspoons vanilla. Cover with waxed paper; let cool completely.
• To assemble: Place a cake layer, meringue side up, on a cake plate. Spread a third of the orange curd over the meringue. Repeat twice, using remaining layers and curd. Garnish with whipped cream and sliced almonds, if desired.
• Note: If desired, replace 1 tablespoon of orange juice with 1 tablespoon orange liqueur.

LEMON TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

VIENNESE LEMON TORTE 9 INCH

Steps:

• Cook lemon juice, sugar, butter and lemon peel in heavy nonaluminum pan over low heat swirling pan until sugar dissolves and butter melts. Increase heat and bring to simmer. Gradually whisk into eggs. Return to pan and whisk until custard thickens and leaves a path on back of spoon when finger is drawn across ( about 4 minutes - do not boil) Strain into a bowl. Cool and press plastic wrap on surface. Refrig. Cream butter with sugar till light. Mix in yolk, peel, extract. Combine flour, salt - add to butter mixture. Blend just until combined. Gently mix in nuts. Pat pastry into into a ¾ inch thick 9.5x4 inch rectangle on waxed paper. Wrap and chill at least 2 hours. Cut 4 ¼ inch strips lengthwise from pastry. Turn on side and cut lengthwise into 3 strips. Freeze. Pat remaining dough into bottom and sides of 9.5 inch tart pan. Refrig at least 2 hours. Spread lemon curd in bottom of tart. Arrange lattice strips across. Brush with glaze. Bake at 350 for 25 minutes. Turn oven to 325 and bake until golden , 15 - 20 minutes. Cool for ten minutes. Loosen pan edges but do not remove. Cool and then sprinkle with conf sugar.

LEMON VIENNESE TARTS

Steps:

• Put all the cake ingredients in a mixer or food processor and process until soft.
• Put the mixture into a piping-bag with a 1 inch fluted nozzle and pipe into 12 paper liners placed in a bun tin, using a circular movement.
• Bake in a pre-heated oven 350F until pale in colour.
• Transfer to a wire cooling rack.
• When cool, sift the icing sugar over the tops, and put a little lemon in the centre of each tart.