Lemon Torte

Title: Lemon Torte

Categories: Desserts, Fruits, Pies

Yield: 6 servings

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1 pk Cookies,

5-1/2 oz pkg,

Pepperidge Farm Lemon Crunch

-finely crushed

3 oz Butter; melted

4 Egg whites

1 c Sugar

4 Egg yolks

1/2 c Lemon juice, fresh

1 1/2 tb Lemon peel; finely grated

1 1/2 c Heavy cream; whipped

1 pk Raspberries, frozen,

10 oz;

Thawed 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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