Recipe for Lemon Torte 
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Yield:
6
Ingredients:
Amount Ingredient
1 pkt Cookies, 5-1/2 oz pkg,
Pepperidge Farm Lemon Crunch finely crushed
3 oz Butter melted
4 x Egg whites
1 cup Sugar
4 x Egg yolks
1/2 cup Lemon juice, fresh
1/2 tbl Lemon peel finely grated
1/2 cup Heavy cream whipped
1 pkt Raspberries, frozen, 10 oz
Instructions:
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.

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