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This recipe deserves a post to itself.  Make this, freeze it, and share it with someone perfectly wonderful.  If you want the perfect dessert after a savory, comforting meal, here it is.  I really can’t do it justice in words, so I’ll let your torte speak for itself once frozen and sliced.  XO

Frozen Lemon Torte:

Ingredients for a 10″ springform pan:
5 egg yolks and 2 egg whites; set aside remaining 3 egg whites
Fresh juice of 4 lemons
1 1/2 cup of sugar
2 dozen ladyfingers, spongy
1 pint of heavy whipping cream
1 tsp. vanilla extract

Directions:
I. Beat the egg yolks and 2 whites together; add lemon juice and sugar. Cook mixture over a double boiler until thick and the consistency of custard-cool completely.
II. Line springform pan with ladyfingers on bottom and sides of pan.
III. Beat cream with vanilla; add to bottom of lined springform pan and freeze. Once solid, add cooled lemon filling layer on top, freeze.
IV. Beat 3 or 4 egg whites with a little sugar until stiff. Top frozen cake with a pile of meringue and place under the broiler briefly until just lightly browned on the meringue tips.
V. Re-freeze or serve immediately. Cake must be frozen when served.