Side Pannel
Lemon Torte
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
Directions
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
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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