Lemon-pecan torte
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Lemon-pecan torte
  Jewish    Bakery    Holiday    Tortes  
Last updated 6/12/2012 1:27:17 AM. Recipe ID 62106. Report a problem with this recipe.
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      Title: Lemon-pecan torte
 Categories: Jewish, Bakery, Ethnic, Holiday
      Yield: 8 Servings
 
MMMMM---------------------------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

MMMMM---------------------------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.
 




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Recipe ID 62106 (Apr 03, 2005)

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