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Lemon Torte

Author/Submitted by:
Servings: 6
Categories: Desserts / Fruits / Pies & Pastries / Tortes

    -----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

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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