Joan Nathan's Passover Pecan Lemon Torte With Lemon Curd Filling Recipe - Los Angeles Times

Ingredients

• 1/4 cup (29 grams) matzo meal, plus more for the pan
• 8 large eggs, separated
• 1 cup (200 grams) sugar
• 1/4 teaspoon kosher salt
• Grated zest of 1 lemon
• ½ tablespoon fresh lemon juice
• 1 cup (100 grams) pecan halves, coarsely ground
• 3 lemons
• 3/4 cup (150 grams) sugar
• 3 large eggs
• 1/4 cup (1/2 stick / 56 grams) unsalted butter, vegan butter, or coconut oil
• Fresh blueberries and/or strawberries, for serving