Lemon-Hazelnut Torte

MERINGUE

 * 1 		8" Springform pan, 3" tall
 * 1 	cup 	Sugar, PLUS
 * 6 	large 	egg whites
 * 1/3 	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, PLUS
 * 1 	cup 	whipping cream, chilled

raspberry SAUCE

 * 1 	pint 	Fresh raspberries
 * 1/2 	tsp 	fresh lemon juice
 * 2 	tbsp 	Sugar

GARNISH

 * 1/2 	pint 	Fresh raspberries

Directions

 * 1) Meringue: preheat oven to 200 °F.
 * 2) Line two 17 x 11" cookie sheets with parchment.
 * 3) Using springform pan bottom as guide, trace 2 circles on each parchment sheet.
 * 4) Invert parchment.
 * 5) Finely grind nuts and 1 t Sugar in processor.
 * 6) Beat whites in large bowl to soft peaks, gradually add 1 cup plus 3 t 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 springform 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.
 * 17) Lemon cream: whisk lemon juice, yolks, eggs and 1 c of Sugar in large metal bowl.<BR>
 * 18) Set bowl over saucepan of simmering water.<BR>
 * 19) Whisk constantly until mixture thickens to consistency of softly whipped cream mad registers 160°F on a candy thermometer, about 13 minutes.<BR>
 * 20) Strain lemon curd through sieve.<BR>
 * 21) Press plastic wrap onto surface; chill until cold.<BR>
 * 22) Beat cream in medium bowl to soft peaks.<BR>
 * 23) Add 1 t Sugar and beat until stiff.<BR>
 * 24) Fold cream into lemon curd.<BR>
 * 25) Construction: place 1 meringue in bottom of the springform pan, trimming the edges with knife to fit into pan.<BR>
 * 26) Spoon 1 ¼ c lemon cream over.<BR>
 * 27) Place 2nd meringue in pan, trimming if needed.<BR>
 * 28) Gently press down until meringue touches cream.<BR>
 * 29) Spoon 1 ¼ c lemon cream over.<BR>
 * 30) Top with 3rd meringue and repeat process.<BR>
 * 31) (reserve any leftover lemon cream for another use).<BR>
 * 32) Freeze torte overnight.<BR>
 * 33) Can be made 2 days ahead. Wrap and keep frozen.
 * 34) Raspberry sauce: puree` raspberries in processor.<BR>
 * 35) Strain into a bowl, pressing on seeds with back of spoon.<BR>
 * 36) Mix in Sugar and lemon juice.<BR>
 * 37) Refrigerate until cold, about 1 hour.<BR>
 * 38) Serving: wrap hot wet towel around pan sides.<BR>
 * 39) Release.<BR>
 * 40) Transfer to a platter; run icing spatula around sides to smooth out.<BR>
 * 41) Arrange raspberries atop torte. Serve with sauce.