Crazy Lemon
Torte
from anncanada
This is a
delicious combination of freshly squeezed lemon juice, whipped cream, eggs, and
lemon zest. It can be made ahead of time and kept in the fridge overnight if you
wish.
There are two parts involved: the sauce and the torte.
The torte
It's fun to make and not terribly complicated but you will need a round spring
form pan for it.
1 envelope unflavored gelatine
2/3 cup sugar
3 egg whites
1/2 tsp. salt
2 tsp. vanilla extract
Sprinkle gelatine over 1/2 cup of cold water in a saucepan. Place over low heat
and stir constantly for 2-3 minutes, or until gelatine dissolves. Stir in sugar,
until dissolved, then add 3/4 cup of cold water and chill until mixture is
slightly thicker than unbeaten egg white (about 1/2 hr.)
Add egg whites, salt and vanilla to chilled gelatine mixture. Beat with a rotary
beater or electric beater for about 10 minutes, or until the mixture is light
and fluffy and mounds/peaks when beater is raised. (Warning: do this in a BIG
bowl...the mixture expands quite a bit as you are beating it.)
Grease a 9- or 10-inch circular springform pan (I use that spray Pam stuff). Now
scoop the torte mixture into the locked springform pan, and chill in the fridge
until firm - about two hours (or you can leave overnight in the pan if it is to
be served the next day). Just cover it gently with some saran wrap (but try and
make sure that the wrap doesn't touch the top of the torte.
When you are ready to serve, unmold the torte (if using a springform pan). Just
unlock the pan and gently move it away from the formed torte.
The lemon
sauce
3 egg yolks
1/2 cup sugar
1/3 cup melted butter
3 tbsp. lemon juice
1 tbsp. finely grated lemon rind (zest)
1/3 cup heavy cream, whipped
Beat the egg yolks until thick and lemony, gently stirring in sugar, melted
butter, juice, and rind (zest). When lemon mixture is ready, fold in the
whipped cream. Do not stir it in. I use either a spatula or a flat knife. Just
keep using the folding motion until the mixture is combined well and has a
consistent lemon colour. Taste. If you want it more lemony, just sprinkle a
little more lemon zest into it, rather than adding more lemon juice. You want
the sauce thick.
When ready to serve, I usually slice the round torte into pie-like slices (it
makes for a pretty presentation). Just scoop lemon sauce over individual
servings of torte. Get ready for a creamy lemon explosion in your mouth.
It's delicious.
Serves 8-9
