Lemon-Hazelnut Torte

Meringue

 * 1 x 8" spring-form pan, 3" tall
 * 1 cup sugar, plus
 * 6 large egg whites
 * ⅓ cup hazelnuts, toasted
 * 4 tbsp sugar

Lemon cream

 * 1 cup fresh lemon juice
 * 3 large eggs
 * 1 tbsp sugar
 * 9 large egg yolks
 * 1 cup sugar
 * 1 cup whipping cream, chilled

Raspberry sauce

 * 1 pint fresh raspberries
 * ½ tsp fresh lemon juice
 * 2 tbsp sugar

Garnish

 * ½ pint fresh raspberries

Meringue

 * 1) Preheat oven to 200°F.
 * 2) Line two 17 x 11" cookie sheets with parchment.
 * 3) Using spring-form pan bottom as guide, trace 2 circles on each parchment sheet.
 * 4) Invert parchment.
 * 5) Finely grind nuts and 1 tsp sugar in processor.
 * 6) Beat whites in large bowl to soft peaks, gradually add 1 cup plus 3 tsp sugar and beat until still and glossy.
 * 7) Gently fold in nut mixture.
 * 8) Spoon meringue into large pastry bag fitted with ½" plain round tip.
 * 9) Pipe dab of meringue under parchment at corners to secure fit to cookie sheets.
 * 10) Starting at the center of 1 circle, pipe meringue in a circular motion to form a solid coil and fill circle.
 * 11) Repeat with remaining 3 circles.
 * 12) Bake meringues until dry, about 2 ½ hours.
 * 13) Carefully peel parchment from meringues.
 * 14) Gently place spring-form pan bottom atop 1 meringue to 8" rounds disk.
 * 15) Using serrated knife, cut round pan, trimming meringue to 8" round.
 * 16) Repeat with remaining rounds.

Lemon cream

 * 1) Whisk lemon juice, yolks, eggs and 1 cup of sugar in large metal bowl.
 * 2) Set bowl over saucepan of simmering water.
 * 3) Whisk constantly until mixture thickens to consistency of softly whipped cream mad registers 160°F on a candy thermometer, about 13 minutes.
 * 4) Strain lemon curd through sieve.
 * 5) Press plastic wrap onto surface; chill until cold.
 * 6) Beat cream in medium bowl to soft peaks.
 * 7) Add 1 t sugar and beat until stiff.
 * 8) Fold cream into lemon curd.

Construction

 * 1) Place 1 meringue in bottom of the spring-form pan, trimming the edges with knife to fit into pan.
 * 2) Spoon 1¼ cups lemon cream over.
 * 3) Place 2nd meringue in pan, trimming if needed.
 * 4) Gently press down until meringue touches cream.
 * 5) Spoon 1¼ cups lemon cream over.
 * 6) Top with 3rd meringue and repeat process. (reserve any leftover lemon cream for another use).
 * 7) Freeze torte overnight.
 * 8) Can be made 2 days ahead.
 * 9) Wrap and keep frozen.

Raspberry sauce

 * 1) Purée raspberries in processor.
 * 2) Strain into a bowl, pressing on seeds with back of spoon.
 * 3) Mix in sugar and lemon juice.
 * 4) Refrigerate until cold, about 1 hour.
 * 5) Serving: wrap hot wet towel around pan sides.
 * 6) Release.
 * 7) Transfer to a platter; run icing spatula around sides to smooth out.
 * 8) Arrange raspberries atop torte.
 * 9) Serve with sauce.