Lemon Torte Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
ALANA JANUS NDWH61A
1 package: Cookies, 5-1/2 oz pkg,
Pepperidge Farm Lemon Crunch finely crushed,
3 ounce: 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,
Thawed,
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
Source from luhu.jp
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
Source from luhu.jp