| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruits, Pies | 6 | Servings | |
INGREDIENTS
| 1 | pk | Cookies, 5-1/2 oz pkg, |
| Pepperidge Farm Lemon Crunch finely crushed | ||
| 3 | oz | Butter; melted |
| 4 | Egg whites | |
| 1 | c | Sugar |
| 4 | Egg yolks | |
| 1/2 | c | Lemon juice, fresh |
| 1 1/2 | tb | Lemon peel; finely grated |
| 1 1/2 | c | Heavy cream; whipped |
| 1 | pk | Raspberries, frozen, 10 oz; |
| Thawed |
INSTRUCTIONS
ALANA JANUS NDWH61A 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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