- 5 egg yolks, lightly beaten
- 1-1/2 cups sugar, divided
- 3/4 cup lemon juice
- 2 egg whites
- 1 tablespoon grated lemon peel
- 2 cups heavy whipping cream
- 2 packages (3 ounces each) ladyfingers, split
- Lemon slices and fresh mint leaves
- In a heavy saucepan, combine egg yolks, 1-1/4 cups sugar, lemon juice and egg whites. Bring to a boil over medium heat; cook and stir for 8-10 minutes or until mixture reaches 160° or is thick enough to coat a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon peel. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set.
- In a large bowl, beat cream on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold whipped cream into the cooled lemon mixture.
- Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half of the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture.
- Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint. Yield: 12 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Ladyfinger Lemon Torte
"A question----it says add egg yolks to the pan and then the egg whites. Why not just say "add eggs to pan" ??"
"This is one of my go to desserts. It is easy to make. Looks fabulous and everyone loves it!!!"
"Had misplaced this recipe and just found it again! Absolutely wonderful...will be on the table Christmas Day."
"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."
"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."