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Recipe

Frozen Lemon Meringue Tort

40 min • 8 to 10 servings •
Bernice Rosenthall
Golden brown meringue-topped cake with ladyfingers around the edge, displayed on a white plate on a wooden countertop.

This is a really refreshing dish that is also very convenient. You can make it ahead of time (it stays frozen) and is also good for both winter and summer. It is light, refreshing and one of my favorite desserts.

Ready

  • 7 eggs, separated
  • 2 cups sugar
  • ½ cup lemon juice
  • 1 ½ Tbsp. grated lemon rind
  • 2 cups whipping cream
  • Lady fingers, 1 package

    • Set

  • Springform pan
  • Butter for greasing pan
  • Double boiler
  • Mixer

    • Go!

  • Line bottom and sides of (buttered) springform pan with lady fingers.
  • In top of double boiler, beat egg yolks with 1 cup of sugar, lemon rind
  • and juice. Cook until thickened.
  • Whip cream and fold into thickened lemon mixture.
  • Pour into springform pan.
  • Beat egg whites until stiff adding rest of sugar.
  • Spoon meringue over torte, covering right up to the edge of the lady fingers.
  • Broil in oven until brown, about 5 minutes.
  • Cover completely and freeze. (To be sure that the meringue doesn’t stick
  • to the cover, put the torte into freezer uncovered until the meringue is
  • partly frozen; then cover and wrap it for the freezer.)

    • Recommendations

    You can make this kosher for Passover if you use a sponge cake in place of the lady fingers.

    meringue tort

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