Try this Passover Lemon Torte recipe, or contribute your own.
Suggest a better descriptionBase: Crumble mandel bread finely (processor) and combine with melted margarine. Line bottom and sides of 8 to 8-1/2 inch spring form pan and press down for a firm crust. (You can also use a bigger (10") spring form pan but in that case, you must double the filling recipe) Filling: Double boiler: Combine whole eggs, egg yolks, lemon juice, lemon zest and 1-1/4 cups sugar. Cook until thickened, stirring constantly. Remove from heat and allow to cool (cover tightly with plastic wrap, pressing wrap on surface of custard). In a separate bowl, beat 3 egg whites until foamy, add 3 Tbsp. sugar, and beat until stiff. Fold into cooled lemon custard mixture. Pour lemon mixture into prepared pan. Freeze at least 5 hours or overnight. In a clean bowl, beat 3 egg whites until foamy. Add 1 Tbsp. sugar. Beat until stiff. Pour meringue over frozen lemon mixture in pan, broil until golden (this will brown quickly, so watch carefully). Return to freezer. Remove from freezer about 15 minutes before serving. Enjoy! Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 16, 1998
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Serving Size: 1 Serving (1351g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5082 | ||
Calories from Fat: 1284 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.6g | 190 % | |
Saturated Fat 45.4g | 227 % | |
Monounsaturated Fat 64.4g | ||
Polyunsanturated Fat 27.5g | ||
Cholesterol 5034.7mg | 1549 % | |
Sodium 597.2mg | 21 % | |
Potassium 470.4mg | 12 % | |
Total Carbohydrate 914.8g | 269 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 914.8g | ||
Protein 64.8g | 93 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5082
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