Pecan Torte

Directions

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