Lemon torte
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Lemon torte
  Lemon    Tortes  
Last updated 6/12/2012 1:27:15 AM. Recipe ID 62045. Report a problem with this recipe.
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      Title: Lemon torte
 Categories: Desserts, Fruits, Pies
      Yield: 6 Servings
 
MMMMM--------------------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 




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Recipe ID 62045 (Apr 03, 2005)

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