Lemon-Hazelnut Torte (continued)
Cooking Instructions (continued):peel parchment from meringues. Gently place springform pan bottom atop 1 meringue
to 8" rounds disk. Using serrated knife, cut round pan, trimming meringue to 8"
round. Repeat with remaining rounds. LEMON CREAM: Whisk lemon juice, yolks, eggs
and 1 c of sugar in large metal bowl. Set bowl over saucepan of simmering
water. Whisk constantly until mixture thickens to consistency of softly whipped cream
mad registers 160 F on a candy thermometer, about 13 minutes. Strain lemon curd
through sieve. Press plastic wrap onto surface; chill until cold. Beat cream in
medium bowl to soft peaks. Add 1 T sugar and beat until stiff. Fold cream into
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