Lemon Torte
Yield
1 piePrep
30 minCook
0 minReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cookies
finely crushed |
* |
| 3 | ounces |
butter
melted |
|
| 4 | each |
egg whites
|
*
|
| 1 | cup |
sugar
|
|
| 4 | each |
egg yolks
|
*
|
| ½ | cup |
lemon juice
fresh |
|
| 1 ½ | tablespoons |
lemon zest
finely grated |
|
| 1 ½ | cups |
heavy whipping cream
whipped |
|
| 1 | package |
raspberries
frozen, thawed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cookies
finely crushed |
* |
| 86.7 | ml/g |
butter
melted |
|
| 4 | each |
egg whites
|
*
|
| 237 | ml |
sugar
|
|
| 4 | each |
egg yolks
|
*
|
| 118 | ml |
lemon juice
fresh |
|
| 23 | ml |
lemon zest
finely grated |
|
| 355 | ml |
heavy whipping cream
whipped |
|
| 1 | 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.
