INGREDIENTS

INSTRUCTIONS

BON APPETIT APRIL 1993
MERINGUE
LEMON CREAM
RASPBERRY SAUCE
GARNISH
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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