Frozen Lemon Torte

from Sunset Magazine

submitted by Michael Dewees

preparation time: 30 minutes plus 8 hours freezing

serves 12 to 16

4 eggs, separated

1 cup sugar

1½ tablespoons grated lemon peel

½ cup lemon juice

1½ cups whipping cream

About 30 lemon-flavored wafer cookies, each 2 inches in diameter

About 2 cups combined boysenberries and blackberries, sugared or berry sauce

Beat egg whites until stiff. Gradually beat in ¾ cup of the sugar, 1 tablespoon at a time until whites form glossy, stiff peaks when beater is withdrawn. Using the same beater, blend yolks, remaining ¼ cup sugar, peel, and lemon juice. Whip cream until stiff. Smoothly fold whites, yolks, and cream together.

Line bottom of 9-inch cheesecake pan (springform or removable bottom) with cookies, then stand a row of cookies around pan. Pour in lemon mixture, smoothing top slightly. Cover and freeze at least 8 hours. Remove pan rim, cut in wedges, and serve with berries or sauce spooned onto individual portions.

For the berry Sauce. Let thaw 1 package (10 oz. size each) frozen boysenberries, and frozen blackberries. Whirl fruit in blender and pour through wire strainer, discarding seeds. Better: buy fresh fruits and make a coulis

Note: finding lemon wafers is not easy. I baked my own but cookies, not wafers.  Trader Joe’s does have lemon wafers.

Note: really retro dessert but very satisfying nevertheless - nothing packaged or preprocessed but the wafers.