Home » Desserts » Lemon torte

Lemon torte

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

sugar - 1 c
pkg - 4 oz
eggs, separated - 5 item
chopped nuts optional - 1 c
Cool Whip - 16 oz
white vinegar - 1 tsp

How to make lemon torte:

Beat room temperature egg whites until stiff, but not too dry. Add vinegar, then sugar, slowly. Beat until very stiff. Spread in well-greased 13 x 9-inch baking dish. Bake at 275° for 35 to 45 minutes. Let meringue shell cool completely. (When it comes out of the oven, meringue will be as high as baking dish, but upon cooling, will sink down in dish, forming a "crust.") While meringue is cooling, prepare pie filling as on box, except where box tells to use 2 egg yolks in with the pudding, use the 5 egg yolks you have reserved. Remove pudding from stove and stir in 3 tablespoons lemon juice. Put aside to cool well. Spread 1/2 Cool Whip on cooled meringue. Spread lemon pudding over Cool Whip. Spread rest of Cool Whip over the pudding. Sprinkle with the chopped nuts, if using them. Keep refrigerated. Serves 8 to 12.

Note: To save time on day dessert is needed, meringue shell can be made evening before and covered with plastic wrap. Finish assembling next day.

Recipe categories: Desserts, < 4 hours, Time to make.

Rating:

3.5

Average rating: 3.5, total votes: 6

Complain about this recipe

Related ingredients:

pkg, flour, stick butter, applesauce, box yellow cake mix, white chocolate, melted, kool-aid, to 12 large marshmallows, split graham crackers