Lemon Torte

Ingredient :

1 package cookies, 5-1/2 oz pkg
pepperidge farm lemon crunch
finely crushed
3 ounces butter -- melted
4 egg whites
1 cup sugar
4 egg yolks
1/2 cup lemon juice -- fresh
1 1/2 tablespoons lemon peel -- finely grated
1 1/2 cups heavy cream -- whipped
1 package raspberries, frozen, 10 oz
thawed

Method :

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.