Lemon Torte

Photo: flickr user aprilandrandy

Ingredients

1 pkt Cookies, 5-½ oz pkg,

Pepperidge Farm Lemon Crunch finely crushed

3 ounces Butter melted

4 Egg whites

1 cup Sugar

4 Egg yolks

cup Lemon juice, fresh

tablespoon Lemon peel finely grated

cup Heavy cream whipped

1 pkt Raspberries, frozen, 10 oz

Thawed

Preparation

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.