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
Meringue: preheat oven to 200 °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 ½" 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 ½ 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.<BR> Set bowl over saucepan of simmering water.<BR> Whisk constantly until mixture thickens to consistency of softly whipped cream mad registers 160°F on a candy<BR> thermometer, about 13 minutes.<BR> Strain lemon curd through sieve.<BR> Press plastic wrap onto surface; chill until cold.<BR> Beat cream in medium bowl to soft peaks.<BR> Add 1 t sugar and beat until stiff.<BR> Fold cream into lemon curd.<BR> Construction: place 1 meringue in bottom of the springform pan, trimming the edges with knife to fit into pan.<BR> Spoon 1 ¼ c lemon cream over.<BR> Place 2nd meringue in pan, trimming if needed.<BR> Gently press down until meringue touches cream.<BR> Spoon 1 ¼ c lemon cream over.<BR> Top with 3rd meringue and repeat process.<BR> (reserve any leftover lemon cream for another use).<BR> Freeze torte overnight.<BR> (can be made 2 days ahead. Wrap and keep frozen).<BR> Raspberry sauce: puree` raspberries in processor.<BR> Strain into a bowl, pressing on seeds with back of spoon.<BR> Mix in sugar and lemon juice.<BR> Refrigerate until cold, about 1 hour.<BR> Serving: wrap hot wet towel around pan sides.<BR> Release.<BR> Transfer to a platter; run icing spatula around sides to smooth out.<BR> Arrange raspberries atop torte. serve with sauce