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Lemon Torte

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cookies - 5-1/2

  2. Pepperidge farm lemon crunch

  3. Finely crushed 3 oz 85g Butter - melted

  4. 4 Egg whites

  5. 1 cup 198g / 7oz Sugar

  6. 4 Egg yolks

  7. 1/2 cup 118ml Lemon juice - fresh

  8. 1 1/2 tablespoons 22ml Lemon peel - finely grated

  9. 1 1/2 cups 355ml Heavy cream - whipped

  10. 1 Raspberries - frozen,

  11. 10 oz

  12. Thawed

Instructions Jump to Ingredients ↑

  1. CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9" Springform pan. Refrigerate.

  2. LEMON FILLING:

  3. Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form.

  4. Beat yolks in another bowl until thick and lemon-colored. Stir in lemon juice and peel.

  5. Gently fold in egg whites. Fold in whipped cream. Pour into crust and freeze.

  6. RASPBERRY SAUCE:

  7. Puree thawed frozen raspberries.

  8. Pour through a strainer into a serving bowl.

  9. Let torte stand at room temperature for 10 minutes.

  10. Remove Springform. Slice and serve with raspberry sauce.

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