Frozen Pineapple Torte

Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can make and freeze this dessert a few days before you entertain guests


  • 3 egg yolks
  • tsp. salt
  • ½ c. sugar


  • Beat egg yolks slightly; add salt and ½ c. sugar and beat a little more. Add pineapple juice (drained from crushed pineapple) and lemon juice. Cook over hot, not boiling, water until custard coats the spoon; stir constantly while cooking. Add the pineapple and cool.
  • Make a meringue with egg whites and 2 tblsp. sugar. Fold in the pineapple custard, lemon peel and