Lemon Torte
By: Anonymous
Published: Friday, February 12, 2010 - 5:28pm

Ingredients




1 pkt Cookies, 5-½ oz pkg,
Pepperidge Farm Lemon Crunch finely crushed
3 ounces Butter melted
4 Egg whites
1 cup Sugar
4 Egg yolks
cup Lemon juice, fresh
tablespoon Lemon peel finely grated
cup Heavy cream whipped
1 pkt Raspberries, frozen, 10 oz
Thawed

Preparation

1 CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9" springform pan. Refrigerate. 2 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. 3 RASPBERRY SAUCE: Puree thawed frozen raspberries. Pour through a strainer into a serving bowl. 4 Let torte stand at room temperature for 10 minutes. 5 Remove springform. Slice and serve with raspberry sauce.