A recipe for a lemony almond torte with pecans and lemon curd, inspired by a love for lemon curd tarts in Paris. The recipe includes instructions for making the lemon curd and freezing the cake ahead of time.
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 of my love for lemon curd, which started when I’d go from bakery to bakery in Paris, tasting each lemon-curd tart. For this torte, I changed the almonds to pecans and added my favorite lemon curd, which I learned from Suzanne’s, a long-gone restaurant on Connecticut Avenue in Washington, D.C.
It’s not hard at all: Make the curd a few days in advance and, if you want, freeze the cake up to 2 months ahead.Beat the egg yolks with the sugar and the salt until they’re smooth and pale lemon yellow. Gradually add the 1/4 cup of matzo meal, the lemon zest and lemon juice. Fold in the pecans.In a separate bowl, whip the egg whites until stiff but not dry . Gently fold them into the yolk mixture.
Almond-Lemon Torte Recipe Lemon Curd Pecans Passover Paris Bakery Dessert
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