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1
For the torte: Whisk together the egg yolks and the sugar in a large bowl till blended.
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2
Stir in the pecans and the lemon rind.
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3
In a separate bowl beat the egg whites and the lemon juice till the whites are stiff, but not till dry peaks form.
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4
Stir one fourth of the whites into the yolk mix.
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5
Gently mix in the remaining whites till blended.
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6
Scrape into a greased 9 inch springform pan which has been dusted with matzah meal.
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7
Bake in a preheated 325 degree oven for 1 hour or possibly till hard to the touch in the center.
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8
Cold in the pan on a wire rack for 15 min.
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9
The cake may sink in the center.
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10
For the glaze: Meanwhile, prepare the glaze.
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11
Combine the egg yolk, lemon juice, sugar; and butter or possibly margarine in a small saucepan.
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12
Bring to simmering over medium heat, whisking constantly.
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13
Remove from the heat.
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14
Stir in the lemon rind.
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15
Poke holes in the top of the cake with long skewers so which the glaze can soak in.
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16
With the cake still in the springform pan, spoon the glaze over.
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17
Let the cake stand a few min till the glaze seeps into the cake.
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18
Then remove the cake from the pan by running a thin knife around the rim to release the cake.
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19
Garnish with lemon rind, if you wish.
