• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lemon Torte

  • Recipe Submitted by on

Category: Desserts, Pies, Fruit

 Ingredients List

  • ----------------------------ALANA JANUS NDWH61A----------------------------
  • 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


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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