Frozen Lemon Torte

By JimMac

Ingredients

• 5 eggs
• 1-1/4 cups white sugar
• 3/4 cup lemon juice
• 1 box vanilla wafers
• 1 small package Nutrifil
• 1 can crushed pineapple
• icing sugar

Details

Servings 8

Preparation

Step 1

Method:

Beat together 5 egg yolks and 2 egg whites until stiff. Add sugar, then lemon juice. Beat well. Cook in double boiler, stirring often; do not overcook or mixture will go lumpy. Cool.

Lay wafers in bottom of spring-form pan. Stand wafers side-by-side along the sides of the pan. Beat Nutriful and add to cooled egg filling. Add drained pineapple; pour over wafers in the pan. Freeze, covered, for 6 hours or overnight.

Beat 3 egg whites with 4 T icing sugar and a pinch of cream of tartar, until stiff. Spread on cooled lemon torte. Brown under broiler, watching constantly.