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

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