Title: Alabama lemon pecan torte
 Categories: None
      Yield: 8 Servings
 
      7 lg Eggs; separated
    3/4 c  Sugar
      2 c  Pecans; coarsely ground
      1 tb On; lemon rind
      1 tb On; lemon juice
      2 tb Ons; matzo meal
      1 lg Egg yolk
    1/3 c  Lemon juice
    1/2 c  Sugar
      1 ts Unsalted butter or margarine
      1 tb 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