3/4 c. sugar
2 tbsp. cornstarch
1/8 tsp. ground ginger
3/4 c. water
1 lightly beaten egg yolks
1 tsp. finely shredded lemon peel
3 tbsp. lemon juice
1 tbsp. butter
1 (10 3/4 oz.) frozen loaf pound cake, thawed
1 (4 oz.) container frozen whipped dessert topping, thawed

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 until thickened and bubbly, then cook and stir for 2 minutes more. Remove from the heat. Stir in lemon peel, lemon juice, and 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. Slice torte. Serves 8.