*  Exported from  MasterCook  *
 
                                LEMON TORTE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ALANA JANUS NDWH61A-----
    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
 
 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
 
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