ALANA JANUS NDWH61A
1 package cookies, 5-1/2 oz pkg,
1 pepperidge farm lemon crunch finely, crushed
3 oz butter, melted
4 egg whites
1 cup sugar
4 egg yolks
1/2 cup lemon juice, fresh
1 1/2 tbsp lemon peel, finely grated
1 1/2 cup heavy cream, whipped
1 package raspberries, frozen, 10 oz
1 thawed
Directions
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
Servings: 6 servings
Lemon Torte Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
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We hope you enjoy this Lemon Torte recipe.
