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.
- 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.
Originally published as Ladyfinger Lemon Torte in Taste of Home February/March 2004, p9
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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