Lemon Torte
Ingredients| 1 package cookies, 5-1/2 oz pkg, 1 pepperidge farm lemon crunch finely, crushed 3 oz butter, melted 4 egg whites 1 cup sugar 4 egg yolks 1/2 cup lemon juice, fresh 1 1/2 tbsp lemon peel, finely grated 1 1/2 cup heavy cream, whipped 1 package raspberries, frozen, 10 oz 1 thawed |
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CRUST: Combine crushed cookies with melted butter. Pat into bottom of
a 9" springform pan. Refrigerate.
LEMON FILLING: Beat egg whites until foamy. Gradually add sugar and
beat until stiff peaks form. Beat yolks in another bowl until thick
and lemon-colored. Stir in lemon juice and peel. Gently fold in egg
whites. Fold in whipped cream. Pour into crust and freeze. RASPBERRY
SAUCE: Puree thawed frozen raspberries. Pour through a strainer into
a serving bowl.
Let torte stand at room temperature for 10 minutes. Remove springform.
Slice and serve with raspberry sauce.
Reformatted by: Wendell Openshaw SRNP05A
Servings:
6
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