Categories: Desserts, Fruits, Pies 
      Yield: 6 servings 
  
----------------------------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; 
           Thawed 
  
  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