Recipe - Lemon Torte

ALANA JANUS NDWH61A
1 pack Cookies, 5One half ounce pkg,
Pepperidge Farm Lemon Crunch
finely crushed
3 ounce Butter; melted
4 Egg whites
1 cup Sugar
4 Egg yolks
One half cup Lemon juice, fresh
1 One half tablespoon Lemon peel; finely grated
1 One half cup Heavy cream; whipped
1 pack 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
lemoncolored. 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