Reminiscent of lemon meringue pie, this is a light refreshing treat after a heavy meal. Use orange juice and rind instead of lemon, if desired.
- 5 egg yolks
- 6 egg whites
- 1 1/4 cups granulated sugar, divided
- Grated rind of 2 lemons
- 3/4 cup lemon juice
- 2 cups whipping cream
- 1 pkg (3 1/2 oz/100g) soft ladyfingers
- Pinch cream of tartar
- In top of double boiler, beat together 5 egg yolks, 2 egg whites, 1 cup granulated 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 shape. Fold into lemon mixture.
- Line sides of 8" (2L) buttered springform pan with ladyfingers. Spoon in lemon-cream mixture. Freeze for 6 hours or until firm (overnight).
- In separate bowl, beat remaining 4 egg whites with cream of tartar until frothy; gradually add remaining sugar (1/4 cup), beating until stiff peaks form.
Pile meringue on top of frozen lemon dessert. Broil on bottom rack of oven until meringue is brown, about 1 minute.
- About 1 hour before serving, transfer torte from the freezer to the refrigerator. Remove sides of springform pan.
NOTE: If you choose to line the bottom of the pan with ladyfingers, use 2 packages. (We do)
Recipe courtesy of Mrs Jo DeRose.