1 tbsp. grated lemon peel from 2 lemons
1/3 c. juice
1 c. butter
1/3 c. sugar
3 eggs
3 yolks
2 tbsp. Matzo meal
4 eggs, separated, room temperature
2/3 c. sugar
1 (16 oz.) can sliced peaches in heavy syrup, drained
1 pt. strawberries
1 c. seedless grapes
1 tbsp. honey

LEMON CURD FILLING: In double boiler over hot, not boiling water, cook lemon peel and juice, butter, cut up sugar, eggs and yolks, stirring until mixture is very thick and coats the back of the spoon, about 15 minutes. Do not boil or mixture will curdle. Pour filling into bowl and cover until needed.

Prepare lemon curd filling and refrigerate until chilled. In blender at medium speed or in food processor with knife blade, finely grind walnuts and matzo meal. Grease a 4 cup bundt flan pan. Preheat oven to 350 degrees. In a large bowl with same beaters at high speed, beat egg yolks and sugar until very thick and lemon colored.

Fold nut mixture and the yolk mixture into large bowls of egg whites. Pour batter into pan. Bake 25-30 minutes until top of cake springs back when touched with finger. Cool the cake in pan on wire rack 5 minutes, no longer, remove carefully from pan and continue to cool on wire rack.

Assemble torte. Place cake, indented side up, on plate. Spoon lemon curd filling onto top of cake. Arrange peaches in a floral petal design in center, following by grapes. Slice strawberries almost to stem (leaving stems for color) and arrange around outer edge of cake. Drizzle the fruit with the honey.

Makes 10 servings.!