2 Pk. Lady Fingers

 

5 eggs separated

 

3/4 - 1 cup fresh lemon juice

 

Rind of 1 lemon

 

1 1/4 cup of sugar

 

2 cups of whipping cream

 

4 tbsp icing sugar

 

Dash of cream of tartar

 

 

Lightly butter sides of a 10 inch spring form. Line sides with

ladyfingers (perhaps you will have to cut them a bit short so they fit

just above the height of form)

 

Beat 5 egg yolks & 2 egg whites until thick, add lemon juice and sugar.

Pour into sauce pan and cook over low-medium heat until thickened, stir

often. Let cool completely. Whip cream and fold into cold lemon cream

then pour into prepared spring form.

 

Cover with foil and freeze overnight or at least 6 hours.

 

Next day, or when ready, beat egg whites add icing sugar and cream of

tartar then pour meringue on top of frozen torte. Put under broiler

until lightly browned - KEEP WATCHING IT WHILE BROILING, it only takes a

minute or less.

 

Return torte to freezer. Defrost 2-3 hours in refrigerator before

serving.

 

Serves 10

Enjoy