ALABAMA LEMON PECAN TORTE

FOR THE PECAN TORTE:
2 tablespoons matzo meal
7 large eggs, separated
3/4 cup sugar
2 cups coarse-ground pecans
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
FOR THE LEMON GLAZE:
1 large egg yolk
1/3 cup fresh lemon juice
1/2 cup sugar
1 teaspoon unsalted butter or margarine
1 tablespoon grated lemon rind plus more, for garnish

TO MAKE THE TORTE:
Preheat oven to 325 degrees F. Grease a 9-inch springform pan and dust with 2 tablespoons matzo meal; set aside.

Whisk together egg yolks and sugar in a large bowl until blended. Stir in pecans and lemon rind.

In a separate bowl, beat egg whites and lemon juice with electric mixer on medium speed until whites are stiff but not dry. Stir a quarter of the whites into the yolk mixture. Gently fold in the remaining whites until blended.

Scrape into prepared springform pan and bake 1 hour or until firm to the touch in the center. Cool in the pan on a wire rack 15 minutes. The cake may sink in the center.

TO MAKE THE GLAZE:
Meanwhile, combine the egg yolk, lemon juice, sugar and butter (for dairy) or margarine (for pareve) in a nonreactive small saucepan. Bring to a simmer over medium heat (do not boil), whisking constantly until a little thickened. Remove from heat. Stir in 1 tablespoon lemon rind.

Poke holes in top of cake with long skewer so glaze can soak in. With cake still in pan, spoon glaze over it. Let cake stand a few minutes until glaze seeps into it. Then remove cake from pan by running a thin knife around the rim to release the cake; remove side. Garnish with additional lemon rind.

Makes 8 to 10 servings
Adapted from source: Jewish Cooking in America by Joan Nathan