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 package Cookies, 5-1/2 oz pkg
Pepperidge Farm Lemon Crunch
-finely crushed
3 ounces Butter -- melted
4 Egg whites
1 cup Sugar
4 Egg yolks
1/2 cup Lemon juice -- fresh
1 1/2 tablespoons Lemon peel -- finely grated
1 1/2 cups Heavy cream -- whipped
1 package 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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