Ingredients Jump to Instructions ↓

  1. 61A-- 1 pk Cookies,

  2. 5-1/2 oz pkg, Pepperidge Farm Lemon Crunch -finely crushed

  3. 3 oz Butter; melted

  4. 4 Egg whites

  5. 1 c Sugar

  6. 4 Egg yolks

  7. 1/2 c Lemon juice, fresh

  8. 1 1/2 tb Lemon peel; finely grated

  9. 1 1/2 c Heavy cream; whipped

  10. 1 pk Raspberries, frozen,

  11. 10 oz;

Instructions Jump to Ingredients ↑

  1. 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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