Alabama Lemon Pecan Torte
- Torte
- 7 large eggs, separated
- 3/4 cup sugar
- 2 cups coarsely ground pecans
- 1 tablespoon lemon rind
- 1 tablespoon lemon juice
- 2 tablespoons matzah meal
- Glaze
- 1 large egg yolk
- 1/3 cup lemon juice
- 1/2 cup sugar
- 1 teaspoon unsalted butter or margarine
- 1 tablespoon lemon rind
- For torte, whisk together the egg yolks and sugar until blended. Stir in the pecans and lemon rind. In a separate bowl beat the egg whites and the lemon juice until the whites are stiff but not dry. Stir 1/4 of the whites into the yolk mixture, then fold in remaining whites until blended. Scrape into a greased 9-inch springform pan that has been dusted with matzah meal. Bake in a preheated 325' oven for 1 hour or until firm to touch in center. Cool in pan on wire rack for 15 mins. Cake may sink in center.
- For glaze, combine egg yolk, lemon juice, sugar, and butter in a small saucepan and bring to simmer over medium heat, whisking constantly. Remove from heat and stir in lemon rind. Poke holes in top of cake with skewers and spoon glaze over cake. Let cake stand while glaze seeps in, then remove cake from pan by running a thin knife around the rim. Garnish with lemon rind.
torte, eggs, sugar, pecans, lemon rind, lemon juice, meal, egg yolk, lemon juice, sugar, butter, lemon rind
Taken from www.epicurious.com/recipes/member/views/alabama-lemon-pecan-torte-50028807 (may not work)