| Recipe to Print-Frozen Lemon Torte - Copy |
|
|
| Recipe Name: |
Frozen Lemon Torte - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
|
| $scale_by
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
6.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.50
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
9-inch springform pan |
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
Line the bottom and side of a 9-inch springform pan with some of the cookies.
Beat the egg whites in a mixing bowl until stiff peaks form. Add 3/4 cup sugar gradually, beating constantly until stiff peaks are very stiff and glossy.
Beat the egg yolks with 1/4 cup sugar, lemon juice and zest in a mixer bowl. Fold in the egg white mixture. Fold in the whipped cream.
Spoon into the prepared pan; smooth the top. Freeze until firm.
Place on a plate; remove the side of the pan.
Puree the blueberries and serve on the slices of torte. Serve with remaining cookies. |
|
|
|