Serves 8 from Joan Nathan’s My Life in Recipes

For the Torte:

1/4 cup matzo meal, plus more for the pan
8 large eggs separated
1 cup sugar
¼ tsp. kosher salt
Grated zest of one lemon
½ Tbs. fresh lemon juice
1 cup pecan halves coarsely ground

Lemon Curd Filling:
3 lemons
¾ cup sugar
3 large eggs
¼ cup unsalted butter (can use vegan butter or coconut oil)
Fresh blueberries / strawberries for serving

Directions for the torte:

Preheat the oven to 325 degrees.  Lightly grease a 9-inch springform pan and dust with matzo meal.

Beat the egg yolks with the sugar and the salt until they are smooth and pale lemon yellow. Gradually add the ¼ cup of matzo meal, the lemon zest and lemon juice. Fold in the pecans.

In a separate bowl, whip the egg whites until stiff but not dry. Gently fold them into the egg yolk mixture.

Scrape the batter into the prepared springform pan and bake on the middle rack for 45 minutes or until a toothpick comes out clean when inserted. Let it cool while you make the lemon curd.

Directions for the curd filling:

Grate the rind of the three lemons to get 2 Tbs. of zest. then juice the lemons to get ¾ cup of juice. Whisk the sugar and the eggs in a medium saucepan. Gradually add the lemon juice and zest. Add the butter (or oil or vegan butter), and cook over medium heat, stirring constantly and being careful not to let it boil, until the lemon thickens into a curd like custard. About five minutes. Set aside to cool.

Once the cake is cool, split it into two round layers. Spread the lemon curd filling, reserving a few tablespoons, on the cut side of the bottom round. Add the second round, top side up, then spread the remaining curd. Dot with blueberries and serve.

Joan Nathan says you can freeze this cake for two months if you want to make it ahead of time, which would be a lifesaver at Passover.