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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A dessert without cheese is like a beautiful woman with only one eye. |
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This Recipe for Lemon Torte is one of thousands in the Recipes-to-go Fruit Cookbook.
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Lemon Torte from the recipe cookbook of Recipes-to-go (Fruit)
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The bagel, an unsweetened doughnut with rigor mortis. |
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"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
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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
Lemon Torte Recipe brought to you by Recipes To-Go