Ladyfinger Lemon Torte

Total Time

Prep: 30 min. + freezing


12 servings

Updated: Oct. 22, 2022
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 large egg yolks, lightly beaten
  • 1-1/2 cups sugar, divided
  • 3/4 cup lemon juice
  • 2 large egg whites
  • 1 tablespoon grated lemon zest
  • 2 cups heavy whipping cream
  • 2 packages (3 ounces each) ladyfingers, split
  • Lemon slices and fresh mint leaves


  1. 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 zest. Transfer to a bowl, press plastic wrap onto surface of custard. Chill for 2-3 hours or until partially set.
  2. 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.
  3. Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan. Arrange 16 ladyfingers on bottom of pan. Spread with half the lemon mixture. Layer with remaining ladyfingers; top with remaining lemon mixture.
  4. Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.

Nutrition Facts

1 slice: 291 calories, 17g fat (10g saturated fat), 169mg cholesterol, 38mg sodium, 32g carbohydrate (29g sugars, 0 fiber), 3g protein.