Lemon torte

 
                                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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