-CJHARTLIN@MSN.COM-
2 pk Lady fingers
5 Eggs, separated
3/4 c Fresh lemon juice
Rind of 1 lemon, grated
1 1/4 c Sugar
2 c Whipping cream, whipped
4 tb Icing sugar
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 1 1/2 – 2
hours in the refrigerator before serving. Yield: 10 servings.
Yields
10 Servings
