Lemon Torte Recipe - Cooking Index
Lemon Torte Recipe - Cooking Index
| 1 | Cookies - 5-1/2 oz pkg | |
| Pepperidge farm lemon crunch | ||
| Finely crushed | ||
| 3 oz | 85g | Butter - melted |
| 4 | Egg whites | |
| 1 cup | 198g / 7oz | Sugar |
| 4 | Egg yolks | |
| 1/2 cup | 118ml | Lemon juice - fresh |
| 1 1/2 tablespoons | 22ml | Lemon peel - finely grated |
| 1 1/2 cups | 355ml | Heavy cream - whipped |
| 1 | Raspberries - frozen, 10 oz | |
| Thawed |
CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 9" Springform pan. Refrigerate.
LEMON FILLING:
1. Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form.
2. Beat yolks in another bowl until thick and lemon-colored. Stir in lemon juice and peel.
3. Gently fold in egg whites. Fold in whipped cream. Pour into crust and freeze.
RASPBERRY SAUCE:
1. Puree thawed frozen raspberries.
2. Pour through a strainer into a serving bowl.
3. Let torte stand at room temperature for 10 minutes.
4. Remove Springform. Slice and serve with raspberry sauce.
Source:
Mrs. John P. Elberti
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