Lively Lemon Torte
Similar to a lemon meringue pie, it is lighter due to the lack of cream and use of a low-fat whipped topping. It is an outstanding and magnificent-looking dessert.
INGREDIENTS | SERVES 10–12
- Nonstick cooking spray
- 2 packages Lady Fingers
- 5 egg yolks
- 6 egg whites, separated
- 3/4 cup lemon juice
- Zest from 1 lemon
- 1 1/4 cups sugar
- 1 (16-ounce) container low-fat whipped topping
- 3 tablespoons sugar
Spray a 9-inch springform pan with nonstick cooking spray. Line the pan with the Lady Fingers.
In a medium mixing bowl, whisk yolks and 2 egg whites together. Add lemon juice plus zest of 1 lemon.
Add sugar and mix well. Cook over double boiler until thick, about 3 to 5 minutes. Cool.
Fold whipped topping into mixture. Pour into springform pan. Place in freezer minimum of 5 hours.
In a separate small bowl, beat remaining 4 egg whites with 3 tablespoons sugar until it forms stiff peaks. Spread over frozen cake.
Place under broiler for a few minutes to brown the top.
Put in freezer. One hour prior to serving, take out of freezer and refrigerate.