Pecan Torte

Martha Stewart Living, 2005

SERVES 8-10

    Lemon Curd                                                     
    9 eggs separated                                               
    1 1/2 cups sugar                                               
    1 tablespoon lemon zest +M4 GAR                                
    1 teaspoon vanilla extract                                     
    1 teaspoon salt                                                
    12 ounces pecans toast, fine ground (3 c)                      
    Confectioners' sugar for dusting                               
    Mixed berries 4G                                              

Preheat oven to 350°. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.

Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.

Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.