Key Lime Meringue Torte

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A delicate, golden cake that combines tart and sweet, tender and crisp. Strawberries make a lovely garnish.

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Ingredients [?]

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  • add   1 teaspoon baking powder
  • add   1 teaspoon cornstarch
  • add   1 large egg yolk
  • add   1 teaspoon vanilla extract
  • add   2 teaspoons sugar
  • add   3/4 cup sugar
  • add   1 cup cake flour
  • add   2 large eggs
  • add   4 tablespoons cold butter
  • add   4 ounces butter
  • add   1 dash salt
  • add   1/3 cup key lime juice or fresh lime juice or lemon juice
  • add   1 1/4 cups sugar
  • add   1 dash salt
  • add   3 tablespoons milk
  • add   1/3 cup sliced almonds (about 1 oz)
  • add   4 large eggs


  1. Set rack in bottom third of oven.
  2. Preheat the oven to 350F.
  3. Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
  4. Make the meringue cake: Sift together the flour, baking powder and salt.
  5. In a large bowl, using an electric mixer, cream the butter with ½ cup of the sugar until fluffy.
  6. Add the egg yolks and beat for 2 minutes.
  7. Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
  8. Scrape the batter into the prepared pans.
  9. In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
  10. Gradually sprinkle in ¾ cup of the sugar and beat until the whites are glossy, 3-4 minutes.
  11. Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
  12. Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
  13. Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
  14. Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
  15. While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
  16. In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
  17. Gradually whisk the mixture into the eggs.
  18. Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
  19. Remove from heat and stir in butter.
  20. Strain the curd into a clean bowl.
  21. Let cool for 5 minutes, whisking occasionally.
  22. Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
  23. To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
  24. Carefully invert the layers onto baking sheets; remove wax paper.
  25. Invert one layer (meringue side up) onto a cake platter.
  26. Spread all the lime curd on top.
  27. Cover with the other cake layer (meringue side up).
  28. To serve: Slice gently with a serrated knife.
  29. The cake can be refrigerated for up to 1 day ahead.
  30. Loosely cover with plastic wrap.