Course: Desserts

Main Ingredient: Sugar

Ingredients :

1 8" Springform pan; 3" tall
1 c Sugar; PLUS
6 lg Egg whites
1/3 c

Cooking Instructions :

MERINGUE: Preheat oven to 200 degrees F. line two 17 x 11" cookie sheets with

Cooking Instructions (continued):

parchment. Using springform pan bottom as guide, trace 2 circles on each
parchment sheet. Invert parchment. Finely grind nuts and 1 T sugar in processor. Beat
whites in large bowl to soft peaks, Gradually add 1 cup plus 3 T sugar and beat
until still and glossy. Gently fold in nut mixture. Spoon meringue into large
pastry bag fitted with 1/2" plain round tip. Pipe dab of meringue UNDER parchment at
corners to secure fit to cookie sheets. Starting at the center of 1 circle,
pipe meringue in a circular motion to form a solid coil and fill circle. Repeat
with remaining 3 circles. Bake meringues until dry, about 2 1/2 hours. Carefully

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

Cooking Instructions (continued):

lemon curd. CONSTRUCTION: Place 1 meringue in bottom of the springform pan,
trimming the edges with knife to fit into pan. Spoon 1 1/4 c lemon cream over. Place
2nd meringue in pan, trimming if needed. Gently press down until meringue
touches cream. Spoon 1 1/4 c lemon cream over. Top with 3rd meringue and repeat
process. (Reserve any leftover lemon cream for another use.) Freeze torte overnight.
(Can be made 2 days ahead. Wrap and keep frozen.) RASPBERRY SAUCE: Puree`
raspberries in processor. Strain into a bowl, pressing on seeds with back of spoon.
Mix in sugar and lemon juice. Refrigerate until cold, about 1 hour. SERVING: Wrap

Cooking Instructions (continued):

hot wet towel around pan sides. Release. Transfer to a platter; run icing
spatula around sides to smooth out. Arrange raspberries atop torte. Serve with sauce.