Frozen lemon torte

Yield: 10 Servings

Measure Ingredient
2 packs Lady fingers
5 \N Eggs, separated
¾ cup Fresh lemon juice
\N \N Rind of 1 lemon, grated
1¼ cup Sugar
2 cups Whipping cream, whipped
4 tablespoons Icing sugar
\N \N Dash of cream of tartar


Butter a 10" spring form pan and line sides and bottom with split lady fingers. In a saucepan, beat 5 egg yolks and 2 egg whites (reserve remaining whites) until thick. Add juice, rind and sugar. Cook over low heat until thickened. Let cool completely. Fold in the whipped cream and pour into the prepared pan. Freeze overnight, or at least 6 hours, covered with foil. Next day, beat the remaining 3 egg whites; add icing sugar and cream of tartar and beat until stiff. Spread over the frozen torte and place under the broiler until lightly browned. Watch carefully. Cool for a few minutes and return to the freezer until ready to use. Defrost 1½ - 2 hours in the refrigerator before serving. Yield: 10 servings. Source: Fare for Friends.

Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 16, 1999

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