Lemon torte

6 servings

Ingredients

Quantity Ingredient
1 pack 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
½ cup Lemon juice, fresh
1½ tablespoon Lemon peel; finely grated
1½ cup Heavy cream; whipped
1 pack Raspberries, frozen, 10 oz;
Thawed

Directions

ALANA JANUS NDWH61A

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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