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Name: Lemon Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 Egg yolks; 3 oz Butter melted; 1/2 c Lemon juice, fresh; Pepperidge Farm Lemon Crunch; 4 Egg whites; 1 1/2 c Heavy cream; whipped; 1 pk Cookies, 5-1/2 oz pkg,; 1 1/2 tb Lemon peel; finely grated; 1 c Sugar; Thawed; 1 pk Raspberries, frozen, 10 oz;

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INGREDIENTS

4 Egg yolks
3 oz Butter ; melted
1/2 c Lemon juice, fresh
Pepperidge Farm Lemon Crunch
ALANA JANUS NDWH61A
4 Egg whites
1 1/2 c Heavy cream; whipped
1 pk Cookies, 5-1/2 oz pkg,
1 1/2 tb Lemon peel; finely grated
1 c Sugar
Thawed
1 pk Raspberries, frozen, 10 oz;

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 6 Servings

Calories: 1049
Calories from Fat: 526 (50%)

Amt Per Serving		% DV

	Total Fat 58.4g	78 %
	Saturated Fat 30.1g	151 %
	Monounsaturated Fat 19.8g
	Polyunsanturated Fat 5.1g
Cholesterol 1220.9mg		376 %
Sodium 441.6mg		15 %
Potassium 366mg		10 %
Total Carbohydrate 106.4g		31 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 106.3g
Protein 29.7g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1049

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