Pecan Torte

• 9 large eggs, separated
• 1 1/2 cups granulated sugar
• 1 tablespoon freshly grated lemon zest, plus more for garnish
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 12 ounces pecans, toasted and finely ground (3 cups)
• Confectioners sugar, for dusting
• Passover Lemon Curd (recipe follows)
• Mixed berries, for serving
• 2 large eggs plus 6 large egg yolks
• 1 cup sugar
• Pinch of salt
• Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
• 1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces
• (makes 1 3/4 cups)

1. Preheat the oven to 350F.
2. Put the egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment.
3. Beat on medium-high speed until pale and thickened, about 4 minutes.
4. Fold in pecans.
5. Beat the whites in a clean mixing bowl until stiff peaks form; fold into the yolk mixture.
6. Pour into a 10-inch springform pan.
7. Bake until golden brown, about 1 hour (if the top browns too quickly, tent with foil).
8. Let cool on a wire rack 30 minutes.
9. Remove the sides of the pan.
10. Let cool completely.
11. Dust with confectioners sugar.
12. Serve with curd and berries; garnish with zest.
13. Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened.
14. Beat in the lemon juice; add the margarine.
15. Bring to a simmer in a medium saucepan over medium heat, whisking.
16. Cook until thickened, 3 to 4 minutes.
17. Pour through a fine sieve into a bowl; stir in zest.
18. Refrigerate until cold, about 1 hour.

eggs, sugar, freshly grated lemon zest, vanilla, salt, pecans, confectioners sugar, lemon, mixed berries, eggs, sugar, salt, lemons, margarine

Taken from www.epicurious.com/recipes/food/views/pecan-torte-393055 (may not work)