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Lemon Torte

Lemon Torte
Main Ingredient: Various Fruits

Course: Various Desserts

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Lemon Torte ingredients

  • 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
  • 2483527⁄624973141 c lemon juice, fresh
  • 372529⁄-2009260032 T Lemon peel; finely grated
  • 372529⁄-2009260032 c Heavy Cream; Whipped
  • 1 pk Raspberries, frozen, 10 oz; Thawed

Cooking Lemon Torte

1. CRUST: Combine crushed cookies with melted butter.
2. Pat into bottom of a 9" springform pan. Refrigerate.
3. LEMON FILLING: Beat egg whites until foamy.
4. Gradually add sugar and beat until stiff peaks form.
5. Beat yolks in another bowl until thick and lemon-colored.
6. Stiri in lemon juice and peel.
7. Gently fold in egg whites.
8. Foldi in whipped cream.
9. Pour into crust and freeze.
10. RASPBERRY SAUCE: Pureei thawed frozen raspberries.
11. Pour through a strainer into a serving bowl.
12. Let torte stand at room temperature for 10 minutes.
13. Remove springform.
14. Slice and serve with raspberry sauce.


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