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

Name: 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

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Many years ago, in Jerusalem, I was given a recipe for an almond-lemon torte. I loved the tartness of the lemon but wanted it even more lemony. I was reminded o

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