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Lemon Torte
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Fruits
/
Pies & Pastries
/
Tortes
Ingredients:
-----ALANA JANUS NDWH61A----- 1
package
Cookies, 5-1/2 oz pkg
Pepperidge Farm Lemon Crunch,
finely crushed
3
ounces
Butter,
melted
4
Egg whites 1
cup
Sugar 4
Egg yolks 1/2
cup
Lemon juice,
fresh
1 1/2
tablespoons
Lemon peel,
finely grated
1 1/2
cups
Heavy cream,
whipped
1
package
Raspberries, frozen, 10 oz
Thawed
Directions:
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
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