Lemon Torte Recipe

Step 1

CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9" springform pan. Refrigerate.

Step 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. RASPBERRY SAUCE: Puree thawed frozen raspberries. Pour through a strainer into a serving bowl.

Step 3

Let torte stand at room temperature for 10 minutes. Remove springform. Slice and serve with raspberry sauce.

Reformatted by: Wendell Openshaw SRNP05A

Things You'll Need

  • 1pk Cookies, 5-1/2 oz pkg,
  • Pepperidge Farm Lemon Crunch
  • -finely crushed
  • 3oz Butter; melted
  • 4 Egg whites
  • 1c Sugar
  • 4 Egg yolks
  • 1/2c Lemon juice, fresh
  • 1 1/2tb Lemon peel; finely grated
  • 1 1/2c Heavy cream; whipped
  • 1pk Raspberries, frozen, 10 oz;
  • Thawed

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