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