---------------------------TORTE---------------------------
2 tb Matzoh meal
7 Eggs,separated
3/4 c Sugar
2 c Pecans,coarsely ground
1 tb Lemon rind
1 tb Lemon juice
---------------------------GLAZE---------------------------
1 Egg yolk
1/3 c Lemon juice
1/2 c Sugar
1 ts Margarine
1 tb Lemon rind
1. Preheat oven to 325°F. Grease 9" springform pan;
dust with matzoh meal.
2. Prepare Torte: Whisk yolks and sugar in large bowl
to blend. Stir in pecans and lemon rind. Beat egg
whites and lemon juice in large bowl until stiff but
not dry peaks form. Stir 1/4 of whites into yolk
mixture. Fold in remaining whites until blended.
Scrape into prepared pan.
3. Bake in 325°F oven for 1 hour or until firm in
center to touch. Cool on wire rack for 15 minutes.
Cake will sink in center.
4. Meanwhile, prepare Glaze: Combine yolk, lemon
juice, sugar and margarine in small saucepan. Bring to
simmering over medium heat, whisking constantly. Off
heat, stir in rind.
5. Pokes holes in top of cake with long skewer. With
cake still in springform pan, spooon glaze over. Let
stand a few minutes so glaze seeps in. Remove cake
from pan by running thin knife around rim to release
cake; remove sides. Garnish with lemon peel, if you
wish.
