Esther Gould’s Frozen Lemon Torte

by Cori Gould



2 packages Esther Gould’s Lemon Mandelbroit Cookies
5 eggs separated
¾ cups fresh lemon juice
Rind of one lemon grated
1 ¼ cups sugar
2 cups whipping cream, whipped
4 tbsp icing sugar

Butter a spring form pan and line sides and bottom with Esther Gould’s lemon
In a sauce pan beat egg yolks and 2 egg whites until thick. (reserve remaining
Add juice rind and sugar
Cook over low heat until thickened
Let cool completely
Fold in whipped cream and pour into prepared pan
Freeze at least 6 hours or overnight covered with foil
Next day beat the remaining egg whites add icing sugar beat until stiff
Spread over frozen torte – place under broiler until lightly browned
Return to the refrigerator
Defrost 1 ½ - 2 hours in fridge before serving..