Pecan Torte Recipe

Name: Pecan Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 9 large eggs, separated; 1 1/2 cups granulated sugar; 1 tablespoon freshly grated lemon zest, plus more for garnish; 1 teaspoon pure vanilla extract; 1 teaspoon salt; 12 ounces pecans, toasted and finely ground (3 cups); Confectioners sugar, for dusting; Passover Lemon Curd (recipe follows); Mixed berries, for serving; 2 large eggs plus 6 large egg yolks; 1 cup sugar; Pinch of salt; Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons); 1 1/2 sticks (½ tablespoons) margarine, cut into 6 pieces; (makes 1 3/4 cups)

Servings: persons

9 large eggs, separated
1 1/2 cups granulated sugar
1 tablespoon freshly grated lemon zest, plus more for garnish
1 teaspoon pure vanilla extract
1 teaspoon salt
12 ounces pecans, toasted and finely ground (3 cups)
Confectioners sugar, for dusting
Passover Lemon Curd (recipe follows)
Mixed berries, for serving
2 large eggs plus 6 large egg yolks
1 cup sugar
Pinch of salt
Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)
1 1/2 sticks (½ tablespoons) margarine, cut into 6 pieces
(makes 1 3/4 cups)

1
Preheat the oven to 350F.
2
Put the egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment.
3
Beat on medium-high speed until pale and thickened, about 4 minutes.
4
Fold in pecans.
5
Beat the whites in a clean mixing bowl until stiff peaks form; fold into the yolk mixture.
6
Pour into a 10-inch springform pan.
7
Bake until golden brown, about 1 hour (if the top browns too quickly, tent with foil).
8
Let cool on a wire rack 30 minutes.
9
Remove the sides of the pan.
10
Let cool completely.
11
Dust with confectioners sugar.
12
Serve with curd and berries; garnish with zest.
13
Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened.
14
Beat in the lemon juice; add the margarine.
15
Bring to a simmer in a medium saucepan over medium heat, whisking.
16
Cook until thickened, 3 to 4 minutes.
17
Pour through a fine sieve into a bowl; stir in zest.
18
Refrigerate until cold, about 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 large eggs, separated, 1 1/2 cups granulated sugar, 1 tablespoon freshly grated lemon zest, plus more for garnish, 1 teaspoon pure vanilla extract, and more.

Yes, Pecan Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Torte

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