Categories: Cakes, Desserts, Fruits, Jewish 
      Yield: 8 servings 
  
           -ELAINE RADIS BGMB90B 
 
---------------------------BON APPETIT APRIL 1993--------------------------- 
 
----------------------------------MERINGUE---------------------------------- 
      1    8" Springform pan; 3" tall 
      1 c  Sugar; PLUS 
      6 lg Egg whites 
    1/3 c  Hazelnuts; toasted 
      4 tb Sugar 
 
--------------------------------LEMON CREAM-------------------------------- 
      1 c  Fresh lemon juice 
      3 lg Eggs 
      1 tb Sugar 
      9 lg Egg yolks 
      1 c  Sugar; PLUS 
      1 c  Whipping cream; chilled 
 
------------------------------RASPBERRY SAUCE------------------------------ 
      1 pt Fresh raspberries 
    1/2 ts Fresh lemon juice 
      2 tb Sugar 
 
----------------------------------GARNISH---------------------------------- 
    1/2 pt Fresh raspberries 
  
   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.