Lemon Torte Recipe
Summary
CourseDessert
Ingredients
1 (9 in.) Meringue Crust recipe
4 eggyolks
1/4 cup granulated fructose
1/8 tsp salt
3 tsp grated lemon peel
3 tsp lemon juice
2 cup prepared nondairy whipped topping
Directions
Beat egg yolks in top part of double boiler until they are thick and lemon colored.
Beat in fructose gradually.
Add salt, 1 T. (15 mL) of the grated lemon peel, and the lemon juice.
Cook and stir over simmering water until thick.
Cool completely.
Spread half of the nondairy whipped topping into the Meringue Crust.
Pour the cooled lemon filling over the whipped topping.
Decorate top of torte with remaining whipped topping.
Then sprinkle with remaining 2 T (30 mL) of grated lemon peel.
Beat in fructose gradually.
Add salt, 1 T. (15 mL) of the grated lemon peel, and the lemon juice.
Cook and stir over simmering water until thick.
Cool completely.
Spread half of the nondairy whipped topping into the Meringue Crust.
Pour the cooled lemon filling over the whipped topping.
Decorate top of torte with remaining whipped topping.
Then sprinkle with remaining 2 T (30 mL) of grated lemon peel.
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