Frozen Lemon Torte - cooking recipe

Ingredients

24 -36 ladyfingers (2 to 3 packages)
5 eggs
3/4 cup lemon juice
1 grated lemon, rind of
1 1/4 cups white sugar
1 pint whipping cream, whipped (or non-dairy dessert topping, whipped)
4 tablespoons sugar

Preparation

Line bottom and sides of buttered 9\" (22.5 cm) springform pan with ladyfingers.
In top of double boiler, place 5 yolks and 2 whites. Beat together until smooth.
Add lemon juice, rind and sugar, and beat lightly.
Cook until thick, stirring constantly. Cool.
Fold in cream, which has been whipped.
Pour into prepared pan.
Freeze at least 5 hours.
Beat remaining 3 whites with 4 tablespoons sugar until stiff. Spread on cake.
Place under broiler briefly until lightly browned.
Return to freezer.
Remove one hour before serving.