Lemon Cream Torte Recipe

Prepare pan and preheat

Preheat oven to 350°F (175°C). Lightly grease an 8- or 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared pan using the bottom of a measuring cup or glass to compact.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool on a wire rack while you prepare the lemon curd and filling. Reduce oven temperature to 325°F (160°C) if you prefer to briefly bake the filled torte later (optional).

Make a thin lemon curd to spread a flavor layer between crust and cream: In a small heatproof bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.

Whisk in the lemon juice and lemon zest. Place the bowl over a pot of gently simmering water (double boiler), making sure the bowl doesn't touch the water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 6–8 minutes. Do not let it boil.

Remove from heat and whisk in the cold butter pieces one piece at a time until fully incorporated and smooth. Strain through a fine-mesh sieve into a clean bowl to remove any cooked bits of egg and zest if desired. Cover surface with plastic wrap to prevent a skin forming and let cool to room temperature (about 20–30 minutes).

When cool but still spreadable, spoon or spread a thin even layer (about 1/4 cup) of lemon curd over the cooled crust. Chill in refrigerator while you prepare the lemon cream so curd firms slightly, about 15 minutes.

Bloom the gelatin: sprinkle the unflavored gelatin over the 2 tbs cold water in a small bowl and let stand 5 minutes until swollen.

Warm the bloomed gelatin gently to dissolve: place the gelatin bowl in a shallow bowl of hot water for 10–15 seconds or microwave for 5–7 seconds—do not boil. Stir until fully dissolved and set aside briefly.

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the room-temperature cream cheese and mascarpone together on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add the granulated sugar, lemon zest, lemon juice, vanilla extract and the dissolved gelatin. Beat just until combined and smooth. Taste and add powdered sugar (up to 1 tbs) if you prefer sweeter filling.

In a separate chilled bowl, whip the 3 tbs cold heavy cream to soft peaks. Fold the whipped cream gently into the lemon-cream cheese mixture until evenly incorporated and light. Do not overmix—keep the texture airy.

Remove the pan from the refrigerator with the crust and chilled curd layer. Pour the lemon cream filling over the curd and smooth the top with an offset spatula to an even layer. Tap the pan gently on the counter to remove any air pockets.

Cover the pan with plastic wrap and refrigerate until set, at least 3 hours or preferably overnight for best texture.

About 15–20 minutes before serving, whip the 1/2 cup cold heavy cream with the powdered sugar to medium peaks. Dollop or pipe the whipped cream decoratively around the edge of the torte.

Garnish with lemon slices or twists and mint leaves as desired. For extra shine, lightly brush lemon slices with a bit of warmed lemon curd.

Release the springform ring and transfer the torte to a serving plate. Slice with a hot, dry knife (wipe between cuts) for clean slices. Serve chilled.