Lemon Torte
Crust:
1/2 box lemon coolers (24)
1/4 cup butter, melted
Filling:
4 eggs, separated
1 1/2 cups whipping cream
1/2 cups lemon juice
1 cup sugar
1 1/2 teaspoons lemon rind, grated
Crust: Grind lemon coolers into crumbs. Mix with butter and put in the bottom of a spring form pan. Bake 375 degrees for 12 minutes and cool.
Beat egg whites until stiff. Add sugar gradually.
Beat yolks and add juice and rind.
Whip cream.
Fold all together and pour into pan. Freeze 8 hours.
Take out 20-30 minutes before serving.
Put 1 can frozen raspberries in a blender.
Spoon some raspberries over each slice of torte.
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