2 eggs
3 egg yolks
1 cup granulated sugar
3/4 cup lemon juice
Grated rind of 2 lemons
2 cups real whipping cream
2 x 3-1/2 ounces packages ladyfingers, amaretti biscuits or chocolate wafer rolls
MERINGUE
3 egg whites
Pinch cream of tartar
1/4 cup granulated sugar
REMINISCENT OF LEMON MERINGUE PIE, THIS IS A LIGHT, REFRESHING TREAT AFTER A HEAVY MEAL. USE ORANGE JUICE AND RIND INSTEAD OF LEMON, IF DESIRED. FREEZE FOR UP TO A MONTH.
In the top of a double broiler, beat together eggs, egg yolks, sugar, lemon juice and rind. Cook over medium heat, stirring frequently, until thickened (about 5 minutes). Spoon into a large bowl and refrigerate until cool.
In a separate bowl, whip cream until it holds its shape. Fold into the cooked lemon mixture.
Line the sides of a 9-inch buttered springform pan with biscuits. Spoon in the lemon cream mixture. Freeze for 6 hours or until firm.
MERINGUE
In a separate bowl, beat egg whites with cream of tarter until frothy. Gradually add sugar, beating until stiff peaks form. Pile the meringue on top of the frozen lemon dessert.
Preheat broiler and place cake on oven rack, making sure the meringue is about 6 inches from broiler. Watch as meringue browns. It only takes a minute. Freeze again until needed.
About 1 hour before serving, transfer the torte from freezer to refrigerator. Remove the sides of springform pan and place torte on platter. Decorate with candied lemon peel or red currants, if desired.