Frozen Lemon Meringue Tort

This is a really refreshing dish that is also very convenient. You can make it ahead of time (it stays frozen) and is also good for both winter and summer. It is light, refreshing and one of my favorite desserts.


  • 7 eggs, separated
  • 2 cups sugar
  • ½ cup lemon juice
  • 1 ½ Tbsp. grated lemon rind
  • 2 cups whipping cream
  • Lady fingers, 1 package


  • Springform pan
  • Butter for greasing pan
  • Double boiler
  • Mixer


  1. Line bottom and sides of (buttered) springform pan with lady fingers.
  2. In top of double boiler, beat egg yolks with 1 cup of sugar, lemon rind
  3. and juice. Cook until thickened.
  4. Whip cream and fold into thickened lemon mixture.
  5. Pour into springform pan.
  6. Beat egg whites until stiff adding rest of sugar.
  7. Spoon meringue over torte, covering right up to the edge of the lady fingers.
  8. Broil in oven until brown, about 5 minutes.
  9. Cover completely and freeze. (To be sure that the meringue doesn’t stick
  10. to the cover, put the torte into freezer uncovered until the meringue is
  11. partly frozen; then cover and wrap it for the freezer.)

What you should know

You can make this kosher for Passover if you use a sponge cake in place of the lady fingers.

Re: Frozen Lemon Meringue Tort

I love this recipe. I think it’s incumbent on me to point out the obvious and that Lady Fingers in this context refer to the sponge biscuit variety and not okra!

Re: Frozen Lemon Meringue Tort