Luscious Lemon Torte Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Ground ginger | 1/8 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| 1 slightly beaten egg yolk | ||
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 3 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| 1 10 3/4-ounce frozen loaf pound cake, thawed | ||
| 1 4-ounce container frozen whipped dessert topping, thawed | ||
Directions
For filling, in a small saucepan stir together sugar, cornstarch, ginger, and dash salt Add water and egg yolk.
Cook and stir over medium-high heat till thickened and bubbly, then cook and stir for 2 minutes more.
Remove from the heat.
Stir in lemon peel, lemon juice, and margarine or butter.
Chill in an ice bath for 5 minutes.
Meanwhile, split pound cake horizontally into 4 layers.
To assemble torte, spread about 1/3 cup filling between layers.
Frost top and sides with dessert topping.
Chill for several hours or overnight.
Garnish with lemon slices or shredded lemon peel, if desired.
Slice torte.
Cook and stir over medium-high heat till thickened and bubbly, then cook and stir for 2 minutes more.
Remove from the heat.
Stir in lemon peel, lemon juice, and margarine or butter.
Chill in an ice bath for 5 minutes.
Meanwhile, split pound cake horizontally into 4 layers.
To assemble torte, spread about 1/3 cup filling between layers.
Frost top and sides with dessert topping.
Chill for several hours or overnight.
Garnish with lemon slices or shredded lemon peel, if desired.
Slice torte.
Chef
