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Lemon Torte

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Submitted by rfree

YIELD

1 pie

PREP

30 min

COOK

0 min

READY

2 hrs

Ingredients

1 1
PACKAGE PACKAGE COOKIES
finely crushed *
3 86.7
OUNCES ML/G BUTTER
melted
4 4
EACH EACH EGG WHITES *
1 237
CUP ML SUGAR
4 4
EACH EACH EGG YOLKS *
½ 118
CUP ML LEMON JUICE
fresh
1 ½ 23
TABLESPOONS ML LEMON ZEST
finely grated
1 ½ 355
CUPS ML HEAVY WHIPPING CREAM
whipped
1 1
PACKAGE PACKAGE RASPBERRIES
frozen, thawed *

Directions

Combine crushed cookies with melted butter.

Pat into bottom of a 9 inch springform pan.

Refrigerate.

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.

Purée 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 507 60% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 139mg 6%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 24% Vitamin C 29%
Calcium 4% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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