My friend and dietician, Ilene Gilbert, shared this winner with me.  Prepare and freeze it in advance.  To reduce fat and calories, omit the crust.  You need 6 eggs plus 6 egg whites for this recipe, but one serving contains just half a yolk.  This yummy dessert will disappear in a flash at your Seder meal!

Food Editor's notes:  This is a spectacular dessert for a Passover seder!  It basically tastes like a frozen lemon meringue pie, but it looks so elegant when released from its springform pan and placed on a beautiful round platter.  The filling is a little different – more like a lemon mousse – and the thin crust is nice and crisp.  Fresh lemon juice will taste best.  And be sure to freeze the dessert for several more hours after the meringue has been browned in the oven.  No one will expect a dessert like this to end a seder meal, but it really is perfect – sweet and tangy, cool and refreshing, light, and delicious!  And easy, too – it's all made in advance, in 3 different stages, and will keep in the freezer for days.  Garnish and serve with raspberries or sliced strawberries for some color and extra pizzazz. 

Food Editor’s Note: Use this lemon curd in Judy’s Tart Lemon Cheesecake, to fill a sweet pastry crust, or to spoon over a good Sponge Cake or pound cake.

This recipe comes from my paternal grandmother, Rebecca Chodosh. As was typical of her generation, she never wrote down any of her recipes. It took my beloved Aunt Pearl to stand by her side and diligently measure each ingredient and record the procedure. I've updated the method a bit to reflect modern techniques and equipment, but this cake will always bring back loving memories of two great ladies.

Both of these fine cooks liked to make taiglach on one day, then make the honey cake the next using the honey the taiglach had been boiled in. If you're lucky enough to have taiglach honey at hand, use it in place of the jarred honey, omit the ground ginger and reduce the amount of sugar to 1/2 cup.

This cake is a bit spongy in texture, and will have a fair number of small holes and tunnels. This is as it should be. The flavor is slightly spicy and the cake is not overly sweet. It will stay, wrapped well, for many days at room temperature and even longer in the refrigerator.

Food Editor's Notes:

This is a recipe for the Eastern European raised dough hamantaschen, the original form of this Purim treat. It takes a little bit longer to make than the cookie dough hamantaschen, but if you like a soft, chewy texture, this is the one for you. Hamantaschen will keep, covered at room temperature, for a few days (or you may freeze them).

Hamantaschen Cookie Dough- Pareve