Name: Ladyfinger Lemon Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ladyfinger Lemon Torte

1. 5 large egg yolks, lightly beaten -

2. 1-1/2 cups sugar, divided -

3. 3/4 cup lemon juice -

4. 2 large egg whites -

5. 1 tablespoon grated lemon zest -

6. 2 cups heavy whipping cream -

7. 2 packages (3 ounces each) ladyfingers, split -

8. Lemon slices and fresh mint leaves -

How to cook deliciously - Ladyfinger Lemon Torte

1. Stage

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. Stage

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. Stage

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. Stage

Cover and freeze overnight. Remove from the freezer 5 minutes before cutting. Remove sides of the pan. Garnish with lemon slices and mint.