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