Ingredients
- 4 egg whites
- 4 egg yolks
- 350 ml cream (heavy)
- 200 gr sugar
- 120 ml lemon juice
- 80 gr butter
- 9 gr lemon peel
- 8 gr pkg
- 1 package cookies
- 1 package raspberries
Thawed CRUST: Combine crushed cookies with melted butter. Pat into bottom of a 23 cm 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
