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

The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.
Ralph Waldo Emerson

Lemon Torte recipe - a tasty recipe for you to add to your collection!
Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Stressed spelled backwards is desserts. Coincidence? I think not!
Author Unknown

Lemon Torte

Chemicals, n: Noxious substances from which modern foods are made.
Author Unknown

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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