Luscious Lemon Torte
|Sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄8 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Beaten egg yolk||1|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Frozen pound cake||10 3⁄4 Ounce, thawed (1 Loaf)|
|Frozen whipped dessert topping||4 Ounce, thawed (1 Container)|
For filling, in a small saucepan stir together sugar, cornstarch, ginger, and dash salt Add water and egg yolk.
Cook and stir over medium-high heat till thickened and bubbly, then cook and stir for 2 minutes more.
Remove from the heat.
Stir in lemon peel, lemon juice, and margarine or butter.
Chill in an ice bath for 5 minutes.
Meanwhile, split pound cake horizontally into 4 layers.
To assemble torte, spread about 1/3 cup filling between layers.
Frost top and sides with dessert topping.
Chill for several hours or overnight.
Garnish with lemon slices or shredded lemon peel, if desired.