Category: Ice Creams & Sorbets

This recipe has become a summertime (yes, I realize we are coming into fall and I am tardy) favourite at my family’s island home.  It is refreshing, sweet, tart and the perfect end to a hot summer’s day.

Semifreddo

1 ¼ c. granulated sugar

1/3 c. butter

1 tbsp. Grated lemon rind

1 c. lemon juice

6 eggs

1 ½ c. whipping cream

Meringues

1 ½ c. sugar

2 tbsp. cornstarch

2 tsp. grated lemon rind

6 egg whites

1 tsp. vanilla

Prepare the semifreddo first as it needs to cool entirely. In a sauce pan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring until sugar is dissolved. In bowl, beat eggs; whisk hot lemon mixture into the beaten eggs (DON’T add eggs TO lemon mix). Return mixture to saucepan and cook, stirring, just until boiling; simmer for 1 minute.  Pour into clean bowl. Place saran wrap directly on surface and chill in refrigerator to room temperature. (Mixture can be refrigerated up to 1 day) When ready to assemble, whip cream just to stiff peaks and fold it into the cold lemon mixture.

Trace four 8-inch circles on parchment paper, and place pencil side down on upside down baking sheets.  Combine ¾ c. sugar with the cornstarch and the lemon rind; set aside.  Beat egg whites until soft peaks form. Gradually beat in remaining ¾ c. sugar until stiff peaks form. Add vanilla and then fold in reserved sugar mixture.  Spoon meringue onto circles, smoothing tops.  Bake in 300 oven for 1 hour or until dry and lightly golden.  Let cool.  (Meringues can be stored in a cool, dry place for up to 3 days.)

Line a 10” springform pan (bottom and sides) with plastic wrap to prevent torte from taking on a tinny taste from the metal unless the pan is non-stick.  Choose the best 3 meringues to use.  Fit one into the springform pan, carefully spread 1/3 of the lemon mixture over top.  Add 2^nd meringue and spread another 1/3 of lemon mixture on top.  Do same with remaining meringue.

Freeze uncovered for at least 8 hours.  Torte can be frozen, well wrapped for up to a little over a week.  Let soften in the refrigerator for 45 minutes before removing sides and serving.