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December 1999 Issue
Lemon Torte
by Ronda L. Halpin
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There's nothing quite like enjoying a slightly tangy dessert after a good meal. Maybe that's why lemons find their way into so many desserts: lemon squares, lemon meringue pie, even lemon sorbet. While we crave a little sweet to top off our meal, we also enjoy that extra bite that a lemon can add to a dessert. That's why I'm sharing a simple torte recipe this month. With all of the entertaining that's taking place over these next few weeks, you'll appreciate having this torte on hand to offer to guests. And, of course, your guests will appreciate it just as much!

While the recipe offered here calls for low fat and no fat ingredients, you can easily replace them with their higher fat counterparts for a richer dessert. However, this rendition is fantastic and its light texture leaves you feeling satisfied without the extra fat. With all of the rich food that so frequently comes across the plates of holiday guests, you might be surprised with the ohhs and ahhs that follow this treat!

I suggest that you store this dessert covered in your refrigerator. Many glass baking pans now come with plastic covers that are perfect for this use. Stored in this manner, you can keep this torte fresh and tasty for over a week. However, once you've enjoyed your first bite you might find that your torte doesn't need to last that long!

 

Lemon Torte

  • 1 1/2 c. flour
  • 3/4 c. margarine
  • 1 - 8 oz. pkg. fat free cream cheese, softened
  • 1 tsp. vanilla
  • 1 c. powdered sugar
  • 1 - 8 oz. container fat free whipped topping
  • 1 - 3.4 oz. pkg. instant lemon pudding mix
  • 2 c. skim milk
Preheat the oven to 325 degrees. Mix the flour and margarine together until coarse crumbs form. Press the mixture into the bottom of a 9 X 13-inch pan. Bake for 25 minutes. Cool on a wire rack.

In a large bowl, mix the cream cheese, vanilla, powdered sugar and whipped topping with an electric mixer. Spread over the cooled crust.

Mix the pudding with the milk according the directions on the package of pudding. Pour the pudding over the cream cheese mixture. Refrigerate for at least 6 hours before serving.

  • Yields: 20 servings
  • Preparation Time: 45 minutes
 



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