RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2697
| View Recipe |
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| Recipe Name: |
Frozen Lemon Torte |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-05-14
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9-inch springform pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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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. |
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| Nutrition per Serving: |
| Calories: |
403 |
Total Carbs: |
32.6 |
Net Carbs: |
31.5 |
| Cholesterol: |
136.5 |
Fat: |
20.8 |
Protein: |
5.25 |
| Fiber: |
1.06 |
Sodium: |
185.02 |
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