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LEMON FREEZE TORTE Recipe | |
Dessert | |
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Ingredients:
5 egg yolks6 egg whites 1 1/4 cups granulated sugar 3/4 cup Lemon juice Grated rind of 2 lemons 2 cups whipping cream 1 pkg (3 1/2 oz/100 gr) Ladyfingers or Puff Pastry Pretzels Pinch of Cream of Tartar
Directions:
In top of double boiler, beat together 5 egg yolks, 2 of the egg whites, 1 cup of sugar, lemon juice and rind, cook over medium heat, stirring frequently, until thickened, about 5 minutes. Spoon into bowl, refrigerate until cool.Whip cream until it holds its shape. Fold into cooled lemon mixture. Line sides of 8 inch buttered springform pan with ladyfingers. Spoon in lemon-cream mixture and freeze for 6 hours or until firm. In separate bowl, beat remaining egg whites with cream of tartar until frothy, gradually adding remaining sugar (1/4 cup) beating until soft peaks form. Pile meringue on top of frozen lemon desert. Broil on bottom rack of oven until meringue is brown. --about 1 minute. Transfer again to freezer. About 1 hour before serving transfer torte to refrigerator, or counter. remove sides of springform pan. Makes about 12 servings. Reminiscent of lemon meringue pie, this is a light refreshing treat after a heavy meal. Could use orange juice and rind instead of lemon, if desired.
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