Lemon: Lemon Freeze Torte

posted by Sparkie 01-05-103 9:57 PM

Lemon Freeze Torte
Source: Canadian Living Christmas Cooking Dec. 1986

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.

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

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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line