3/4 cup butter, at room temperature
1 cup granulated sugar plus 1 tbsp. granulated sugar
5 eggs, separated
1/2 cup dry breadcrumbs
2 cups unsalted pistachio nuts, finely chopped
1 cup lemon curd, for garnish

Preheat oven to 350°F. Butter and flour a 9-inch spring-form pan.

In a bowl, cream butter and 1 cup of sugar together until light and fluffy. Add egg yolks one at a time, beating well after each addition.

Add breadcrumbs and all but a scant 1/4 cup of the pistachios. Beat 1 minute to combine. Set aside.

In a separate copper or stainless bowl, beat the egg whites until soft peaks form. Add remaining tablespoon of sugar and continue to beat until soft dry peaks form.

Whisk one third of the whites into the pistachio mixture to lighten. Then gently fold in the remaining whites.

Pour into the prepared pan and smooth top with a spatula.

Bake at 350°F for 30 to 35 minutes or until a cake tester inserted in the center comes out clean.

Cool in the pan on a wire rack for 1 hour. Remove the sides of the spring-form pan and continue to cool torte completely.

Spread 1 cup of the lemon curd garnish on top and sprinkle with the reserved pistachios.

Serves 8 to 10.