Ingredients

Makes one 10-inch torte

　　9 large eggs, separated

　　1 1/2 cups granulated sugar

　　1 tablespoon freshly grated lemon zest, plus more for garnish

　　1 teaspoon pure vanilla extract

　　1 teaspoon salt

　　12 ounces pecans, toasted and finely ground (3 cups)

　　Confectioners’ sugar, for dusting

　　Passover Lemon Curd (recipe follows)

　　Mixed berries, for serving

　　

Passover Lemon Curd

2 large eggs plus 6 large egg yolks

　　1 cup sugar

　　Pinch of salt

　　Freshly grated zest of 2 lemons plus 2/3 cup fresh lemon juice (3 lemons)

　　1 1/2 sticks (12 tablespoons) margarine, cut into 6 pieces

　　(makes 1 3/4 cups)

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.