Frozenlemontorte Recipes

LADYFINGER LEMON TORTE

Ladyfinger Lemon Torte image

Golden ladyfingers frame the luscious custard filling of this lovely frozen dessert from Mrs. J.H. Carroll of Ottawa, Ontario. Everyone will enjoy the yummy combination of sweetness and lemony zest.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

5 large egg yolks, lightly beaten
1-1/2 cups sugar, divided
3/4 cup lemon juice
2 large egg whites
1 tablespoon grated lemon zest
2 cups heavy whipping cream
2 packages (3 ounces each) ladyfingers, split
Lemon slices and fresh mint leaves

Steps:

In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon zest. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set., In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture. , Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture., Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.

Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 169mg cholesterol, Sodium 38mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON TORTE

Lemon Torte image

This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

4 large eggs, separated
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons grated lemon zest
2 cups heavy whipping cream, whipped, divided

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. , Spread in a well-greased 13x9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. , Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, zest and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. , Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving.

Nutrition Facts :

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