| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits, Pies |
6 |
Servings |
INGREDIENTS
| 1 |
|
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 |
T |
Lemon peel, finely grated |
| 1 1/2 |
c |
Heavy cream, whipped |
| 1 |
|
Raspberries, frozen 10 oz |
|
|
Thawed |
INSTRUCTIONS
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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