Ladyfinger Lemon Torte
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.
Ingredients
- 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
Reviews
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.
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.
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.