Lemon Torte

* Exported from MasterCook *

LEMON TORTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
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



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