Recipe information
Yield
Makes one 10-inch torte
Ingredients
9
1
1
1
1
12
Passover Lemon Curd
2
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Put the egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
Step 2
Beat the whites in a clean mixing bowl until stiff peaks form; fold into the yolk mixture. Pour into a 10-inch springform pan.
Step 3
Bake until golden brown, about 1 hour (if the top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove the sides of the pan. Let cool completely. Dust with confectioners’ sugar. Serve with curd and berries; garnish with zest.
Passover Lemon Curd
Step 4
Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.
