Oh my – this dessert is melt in your mouth delicious! Light and lemony! Cool and refreshing! I called it a Ladyfinger Lemon Torte for lack of a better name, but this title does not do it justice. This torte is six simple ingredients that come together to create a light and luscious lemony dessert. It is a little bit lemon meringue, a little bit lemon soufflé, and a whole lot of WOW!
But don’t let me scare you away with the soufflé description – remember this is only six simple ingredients. This recipe comes together sooooo easily! The hardest part is separating the eggs. If you can separate 8 eggs – you have got this recipe handled. Seriously!
Not only is this Ladyfinger Lemon Torte downright delicious but this is beautiful! Don’t you think? I actually bought some pretty yellow ribbon to tie around the torte before I took the pictures – but I forgot to use the ribbon, even though it was sitting right there! This dessert is simply gorgeous all on its own. A simple dusting of powdered sugar and a twisted lemon slice is all that is needed to make this dessert the show-stopping center of your next party menu. Definitely company worthy!
As if the heavenly taste and the handsome appearance are not enough for you – this recipe needs to be made in advance. As you know, I am all about prepping my party menus as much as possible in advance. I love to entertain – but I never enjoy being stuck in the kitchen while my friends are all out and about enjoying themselves. I want to be part of the party as well! This recipe is rather quick, but needs to be frozen to get the just the right texture. So you whip it up, bake it in the oven, then set it in the freezer. Multiple steps – but easy!
Ladyfinger Lemon Torte Recipe
- 2 (3 oz.) packages of the soft ladyfingers
- 2 (14 oz.) cans of sweetened condensed milk
- 8 eggs, separated
- 2 teaspoons lemon zest
- 15 Tablespoons lemon juice
- 1/4 teaspoons cream of tartar
- powdered sugar for dusting – optional
- 1 thin slice lemon for garnish – optional
- Preheat oven to 375 degrees
- Lightly grease a 9×3 Springform pan.
- Line the sides of the of the pan with the ladyfingers. Slice the bottom of the ladyfingers off, so that the ladyfingers are even with the top of the pan. This is to keep the tops from getting too brown during baking.
- Line the bottom of the pan with ladyfingers, cutting some to fit.
- In a large bowl throughly mix together sweetened condensed milk, egg yolks, lemon peel, and lemon juice.
- In a medium bowl beat egg whites with cream of tartar until stiff.
- Gently fold whipped egg whites into lemon mixture until fully incorporated.
- Pour batter into prepared pan. Note: I filled my pan as high as I could, and I still had leftover filling. If you have a 10 inch springform pan, you could use that size as well.
- Bake for 20 – 25 minutes our until top is lightly browned.
- Cool completely, cover with foil, and freeze. (Can be kept frozen for 2 months)
- Before serving, remove outside ring and set on platter, Dust top of cake with powdered sugar and place a twisted lemon slice in the center if desired.
- Let stand at room temperature for 15 minutes before serving. (Note: It is really easy to slice when it is still slightly frozen.)
Here is your printable copy of this must-have dessert!
Springtime is here and my friends at Sunday Supper are celebrating with citrus recipes that will make you smile!
Here are some of the best citrus recipes around – recipes for breakfasts, sides, entrees, and of course – desserts! There are so many fun and delicious ways to enjoy citrus! Check them out. Thank you to Lisa of Jersey Girl Cooks and Em of Life Tastes Good for hosting this event!
Sunday Supper Citrus Recipes That Will Make You Smile
- Chocolate Orange Cinnamon Rolls by Caroline’s Cooking
- Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
- Key Lime Muffins with Key Lime Glaze by Family Around The Table
- Lemon Donut Holes by The Bitter Side of Sweet
- Lemon Poppy Seed Quick Bread by Pies and Plots
- Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
- Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
- Orange Chocolate Chip Muffins by Jersey Girl Cooks
- Tiny Batch Blood Orange Marmalade by What Smells So Good?
- 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
- Asian Lemon Chicken by Brunch-n-Bites
- Calamansi Shrimp on Couscous by Asian In America
- Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
- Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
- Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
- Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
- Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
- One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
- Orange Beef by Palatable Pastime
- Easy Instant Pot Orange Chicken by A Mind “Full” Mom
- Skillet Roasted Lemon Chicken by My Savory Spoon
- Slow Cooked Orange Chicken Breasts by Simple and Savory
- Thai Lime Basil Chicken Stir Fry by Wholistic Woman
- Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
- Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
- Easy Japanese Lemon Yuzu Bars by The Ninja Baker
- Key Lime Chiffon Pie by Food Done Light
- Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
- Lemon Key Lime Layer Snack Cakes by Crazed Mom
- Meyer Lemon Creme Brulee by Soulfully Made
- Pink Grapefruit Meringue Tart by Baking Sense
- Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
- Starbucks Lemon Loaf Recipe by Life Tastes Good
- The Best Lemon Bars Recipe by That Skinny Chick Can Bake
- Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
- Triple Lemon Poke Cake by Shaken Together
- Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
- Pineapple Orange Smoothie by Dizzy Busy and Hungry
- Ruby Red Mimosa by Our Good Life
- Simple Meyer Lemon Margaritas by My Life Cookbook
- Watermelon Limeade by From the Bookshelf