Lemon Torte

Directions

1. 1
   Combine crushed cookies with melted butter.
2. 2
   Pat into bottom of a 9 inch springform pan.
3. 3
   Refrigerate.
4. 4
   Beat egg whites until foamy.
5. 5
   Gradually add sugar and beat until stiff peaks form.
6. 6
   Beat yolks in another bowl until thick and lemon-colored.
7. 7
   Stir in lemon juice and peel.
8. 8
   Gently fold in egg whites.
9. 9
   Fold in whipped cream.
10. 10
    Pour into crust and freeze.
11. 11
    Puree thawed frozen raspberries.
12. 12
    Pour through a strainer into a serving bowl.
13. 13
    Let torte stand at room temperature for 10 minutes.
14. 14
    Remove springform.
15. 15
    Slice and serve with raspberry sauce.