Lemon Torte Ingredients: 1 package 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 1/2 cup lemon juice -- fresh 1 1/2 tablespoons lemon peel -- finely grated 1 1/2 cups heavy cream -- whipped 1 package raspberries, frozen, 10 oz thawed Cooking 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. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page