Lemon Torte - cooking recipe
Ingredients
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2 small pkg. lemon pie filling (not instant)
4 eggs, separated
1 tsp. vinegar
1 c. sugar
1 (12 oz.) Cool Whip
Preparation
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Beat egg whites until stiff.
Add vinegar.
Beat until stiff. Gradually add sugar, beating until stiff.
Spread in greased 9 x 13-inch pan.
Bake at 275\u00b0 for 1 hour and 15 minutes.
Cool thoroughly.
Make pie filling as directed on package.
Cool thoroughly.
Layer: spread 1/2 of Cool Whip on meringue layer; spread all lemon filling next and add rest of Cool Whip. Refrigerate.
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