Lemon Torte Recipe

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Lemon Torte Ingredients

1 package cookies, 5-1/2 oz pkg,
1 pepperidge farm lemon crunch finely, crushed
3 oz butter, melted
4 egg whites
1 cup sugar
4 egg yolks
1/2 cup lemon juice, fresh
1 1/2 tbsp lemon peel, finely grated
1 1/2 cup heavy cream, whipped
1 package raspberries, frozen, 10 oz
1 thawed

A Recipe for
Lemon Torte

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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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This Recipe for Lemon Torte is one of thousands in the Recipes-to-go Fruit Cookbook.

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Lemon Torte Recipe
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, "Garfield"

This is a recipe for Lemon Torte from the recipe cookbook of Recipes-to-go (Fruit)

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Lemon Torte recipe - a tasty recipe for you to add to your collection!
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Lemon Torte

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Lemon Torte 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

Serves: 6

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Lemon Torte Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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