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Golden ladyfingers frame the luscious custard filling of this lovely frozen dessert from Mrs. J.H. Carroll of Ottawa, Ontario. Everyone will enjoy the yummy combination of sweetness and lemony zest.
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 291 calories, 17 g fat (10 g saturated fat), 169 mg cholesterol, 38 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.
Originally published as Ladyfinger Lemon Torte in Taste of Home February/March 2004, p9
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Reviewed on Dec. 21, 2011 by SusanneM
Had misplaced this recipe and just found it again! Absolutely wonderful...will be on the table Christmas Day.
Reviewed on Dec. 31, 2010 by crzy4jc99
I made this as soon as I got this issue years ago. It has become my signature dessert. I will occassionally make it with cut up lemon cake instead of the lady fingers for a more dramtic lemon taste. Absolutely awesome with the ladyfingers too. They balance out the lemon flavor very nicely.
Reviewed on Jan. 22, 2010 by devalen
Gret lemon flavor and a nice fancy change on our old favorite lemon meringue pie. I had 2 packages of ladyfingers in my pantry and have been looking for some way to use them up and this served me well. I think the difference in temperature is because the contributor is from Canada and they use the Centigrade measurement which gives you a different boiling point.
Reviewed on Jan. 21, 2010 by isaacka
This is a wonderful dessert. It's not overly sweet. Will definitely be making it again. I took it out of the pan and put it in the fridge for 3 hours. It wasn't frozen, but wonderfully creamy. The directions say to bring to a boil and then cook until mixture reaches 160 degrees. Boiling is 212 degrees so this is obviously an error.
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