Recipe - Alabama Lemon Pecan Torte

7 lg Eggs; separated
Three fourths cup Sugar
2 cup Pecans; coarsely ground
1 tablespoon On; lemon rind
1 tablespoon On; lemon juice
2 tablespoon Ons; matzo meal
1 lg Egg yolk
1/3 cup Lemon juice
One half cup Sugar
1 teaspoon Unsalted butter or margarine
1 tablespoon On; lemon rind

For the torte: Whisk together the egg yolks and the sugar in a large bowl
until blended. Stir in the pecans and the lemon rind. In a separate bowl
beat the egg whites and the lemon juice until the whites are stiff, but not
until dry peaks form. Stir one fourth of the whites into the yolk mixture.
Gently fold in the remaining whites until blended. Scrape into a greased 9
inch springform pan that has been dusted with matzah meal. Bake in a
preheated 325 degree oven for 1 hour or until firm to the touch in the
center. Cool in the pan on a wire rack for 15 minutes. The cake may sink in
the center. For the glaze: Meanwhile, prepare the glaze. Combine the egg
yolk, lemon juice, sugar; and butter or margarine in a small saucepan.
Bring to simmering over medium heat, whisking constantly. Remove from the
heat. Stir in the lemon rind. Poke holes in the top of the cake with long
skewers so that the glaze can soak in. With the cake still in the
springform pan, spoon the glaze over. Let the cake stand a few minutes
until the glaze seeps into the cake. Then remove the cake from the pan by
running a thin knife around the rim to release the cake. Garnish with lemon
rind, if you wish.
Per serving (excluding unknown items): 291 Calories; 14g Fat (42% calories
from fat); 6g Protein; 37g Carbohydrate; 187mg Cholesterol; 48mg Sodium

Recipe by: Joan Nathan in Jewish Cooking in America

Posted to KitMailbox Digest by Cairn Rodrigues cairnann@yahoo.com on Apr
20, 1998