Passover Pecan Lemon Torte with Lemon Curd Filling
Cook 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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at janerosenthal.com.
Ingredients
- 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
- 3 lemons
- ¾ cup sugar
- 3 large eggs
- ¼ cup unsalted butter (can use vegan butter or coconut oil)
- Fresh blueberries / strawberries for serving
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