INGREDIENTS

INSTRUCTIONS

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

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