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Ice Box Lady Finger Torte

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1 cup butter
1 cup sugar
3 eggs
2 lemons
2 1/2 dozen lady fingers
2 teaspoons lemon extract


Cream butter, slowly beat in the sugar, add beaten egg yolks, grated rind of 2 lemons, lemon extract. Beat mixture 15 minutes then fold in beaten egg whites. Cover bottom and sides of spring from pan with separated lady fingers placed close together. Fill 1/2 of pan with filling then layer of lady fingers, then filling with lady fingers on top. Place in refrigerator 24 hours. Just before serving cover with sweetened whipped cream and few drops vanilla. Sprinkle with sliced blanched almonds.

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