MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Lemon Torte
  Categories: Desserts, Fruits, Pies
       Yield: 6 servings
 MMMMM--------------------ALANA JANUS NDWH61A-------------------------
       1 pk Cookies, 5-1/2 oz pkg,
            Pepperidge Farm Lemon Crunch
            -finely crushed
       3 oz Butter; melted
       4    Egg whites
       1 c  Sugar
       4    Egg yolks
     1/2 c  Lemon juice, fresh
   1 1/2 tb Lemon peel; finely grated
   1 1/2 c  Heavy cream; whipped
       1 pk Raspberries, frozen, 10 oz;
   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.
   Reformatted by: Wendell Openshaw SRNP05A