Many years ago, in Jerusalem, I was given the recipe for a lemon almond cake. I loved the acidity of the lemon but I wanted it even more lemony.
I was reminded of my love for lemon curd, which began when I went from bakery to bakery in Paris, trying each lemon curd tart. For this cake, I swapped out the almonds for walnuts (because Passover already has a lot of almonds) and added my favorite lemon curd, which I learned from Suzanne's, a former restaurant on Connecticut Avenue in Washington, DC.
It's not difficult at all: prepare the curd a few days in advance and, if you want, freeze the cake up to 2 months in advance.
From the story: Joan Nathan is more than a Jewish cookbook writer. Her new memoir shows why
