Many years ago in Jerusalem I was given a recipe for an almond and lemon cake. I loved the tartness of the lemon, but wanted it even more lemony.
I remembered my love for lemon curd, which started when I went from bakery to bakery in Paris and tried every single lemon curd tart. For this pie, I substituted pecans for the almonds (because Passover already has so many almonds) and added my favorite lemon curd, which I learned from Suzanne's, a long-gone restaurant on Connecticut Avenue in Washington, DC
It's not hard at all: make the curds a few days in advance and freeze the cake up to 2 months in advance if you like.
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