4 (70)


Death by lemon

Death by lemon
Gina Ferazzi / Los Angeles Times

Dear SOS: While my Boyfriend and I were traveling in New Mexico we had the most wonderful cake called “Death By Lemon” at a restaurant called The Range in Bernalillo N.M. I would love to have the recipe. Darlene Leyba, ... Read more

Total time: 1 1/2 hours, plus chilling and cooling time | Serves 12


  • 1 1/2 cups (6.4 ounces) flour
  • 3/4 cup (3 ounces) powdered sugar
  • 1 stick (4 ounces) butter, chilled and cut into 1/2-inch cubes
  • 1 egg

Step 1In a stand mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, combine the flour, sugar and butter, mixing until the butter is mostly incorporated and the mixture resembles coarse oatmeal. Add the egg and mix just until combined. Cover the bowl and refrigerate the crust for at least 1 hour to chill.

Step 2Grease a 9-inch springform or cheesecake pan.

Step 3Press the crust base onto the bottom and just over two-thirds up the sides of the pan. Chill until ready to assemble the final dish.

Death by lemon torte

  • 11 eggs
  • 2 cups sugar
  • 1 1/2 cups heavy cream
  • Finely grated zest and juice of 5 lemons
  • Prepared crust
  • About 1/2 cup apricot preserves, for garnish
  • About 1/4 cup toasted sliced almonds, for garnish

Step 1Heat the oven to 325 degrees.

Step 2In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, whisk the eggs and sugar until well-blended. Add the cream, lemon zest and juice, and stir well. Pour into the prepared crust; the filling should come up to the top of the crust.

Step 3Carefully place the torte in the oven and bake until puffed, lightly golden and springy to the touch, about 45 minutes to an hour (timing will vary depending on the temperature of the crust, ingredients and oven). Remove from the oven and cool completely on a rack.

Step 4To garnish, heat the apricot preserves so they spread easily (thin the preserves with a little water if necessary). Spread a thin layer of preserves over the top of the torte, and decorate with slivered almonds.


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