- 2 tablespoons Matzoth Meal
- 7 eggs; separated
- ¾ cups granulated sugar
- 2 cups pecan pieces; coarsely ground
- 1 tablespoon lemon rind
- 1 tablespoon lemon juice
- 1 recipe Lemon Glaze
- Preheat oven to 325ºF.
- Grease 9-inch spring form pan; dust with matzoth meal.
- Whisk yolks and sugar in large bowl to blend. Stir in pecans and lemon rind.
- In large bowl beat egg whites and lemon juice until stiff but not dry peaks form. Stir ¼ of whites into yolk mixture. Fold in remaining whites until blended. Scrape into prepared pan.
- Bake in preheated oven for 1 hour or until firm in center to touch.
- Cool on wire rack for 15 minutes. Cake will sink in center.
- Meanwhile, prepare Lemon Glaze
- Pokes holes in top of cake with long skewer. With cake still in spring form pan, spoon glaze over. Let stand a few minutes so glaze seeps in.
- Remove cake from pan by running thin knife around rim to release cake; remove sides. Garnish with lemon peel, if you wish.
Lemon Glaze
- 1 egg yolk
- ⅓ cup lemon juice
- ½ cup granulated sugar
- 1 teaspoon margarine
- 1 tablespoon lemon rind
- Combine yolk, lemon juice, sugar and margarine in small saucepan. Bring to simmering over medium heat, whisking constantly.
- Off heat, stir in rind.
Leave a Reply