Try this Frozen Lemon Torte recipe, or contribute your own.
Suggest a better descriptionButter a 10" spring form pan and line sides and bottom with split lady fingers. In a saucepan, beat 5 egg yolks and 2 egg whites (reserve remaining whites) until thick. Add juice, rind and sugar. Cook over low heat until thickened. Let cool completely. Fold in the whipped cream and pour into the prepared pan. Freeze overnight, or at least 6 hours, covered with foil. Next day, beat the remaining 3 egg whites; add icing sugar and cream of tartar and beat until stiff. Spread over the frozen torte and place under the broiler until lightly browned. Watch carefully. Cool for a few minutes and return to the freezer until ready to use. Defrost 1 1/2 - 2 hours in the refrigerator before serving. Yield: 10 servings. Source: Fare for Friends. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 570 | ||
Calories from Fat: 192 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 561.6mg | 173 % | |
Sodium 184.4mg | 6 % | |
Potassium 221.1mg | 6 % | |
Total Carbohydrate 81.8g | 24 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 81.7g | ||
Protein 16.3g | 23 % | |
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: 570
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