Luscious Lemon Torte Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Sugar1⁄4 Cup (4 tbs)
 Cornstarch2 Tablespoon
 Ground ginger1⁄8 Teaspoon
 Water3⁄4 Cup (12 tbs)
 Beaten egg yolk1
 Finely shredded lemon peel1 Teaspoon
 Lemon juice3 Tablespoon
 Margarine/Butter1 Tablespoon
 Frozen pound cake10 3⁄4 Ounce, thawed (1 Loaf)
 Frozen whipped dessert topping4 Ounce, thawed (1 Container)

Nutrition Facts

Serving size: Complete recipe

Calories 1931 Calories from Fat 764

% Daily Value*

Total Fat 88 g135.2%

Saturated Fat 50.3 g251.4%

Trans Fat 1.8 g

Cholesterol 310.5 mg

Sodium 978.2 mg40.8%

Total Carbohydrates 283 g94.4%

Dietary Fiber 1.1 g4.2%

Sugars 164.3 g

Protein 18 g36.8%

Vitamin A 15.3% Vitamin C 45.3%

Calcium 31.8% Iron 23.7%

*Based on a 2000 Calorie diet

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.
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