MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Lemon Torte
Categories: Desserts, Fruits, Pies
     Yield: 6 servings

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

 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

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