Pecan Torte

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.