Lemon Torte

LEMON TORTE

6 Preparation Time :

Categories : Desserts Fruits

Pies

Amount Measure Ingredient -- Preparation Method -- -- --

--ALANA JANUS NDWH61A--

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 - - - - - - - - - - - - - - - - - -