YIELD
1 piePREP
30 minCOOK
0 minREADY
2 hrsIngredients
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.
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