Culinary SOS: Death by Lemon a rich, cheesecake-like torte

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. I would love to have the recipe.

— Darlene Leyba,

Altadena, Calif.

Dear Darlene: I don't know about the "death" part, but when you have a rich cheesecake-like torte flavored with no less than five lemons, you're bound to make any lemon lover swoon. The Range was happy to share its recipe.


1 1/2 hours, plus chilling and cooling times. 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

In 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.

Grease a 9-inch springform or cheesecake pan.

Press 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

Heat the oven to 325 degrees.

In 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.

Carefully 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.

To 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.

Each serving: calories 504; protein 9 g; carbohydrates 64 g; fiber 1 g; fat 25 g; saturated fat 13 g; cholesterol 247 mg; sugar 47 g; sodium 90 mg