| 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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