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.
Ingredients
- 5 egg yolks
- 6 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.
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Submitted 4/30/08.
Source: From Canadian Living Christmas Cooking Dec. 1986
Submitted By: merstar unicorn
LEMON FREEZE TORTE