Pesach Vignette: From eggs… to dessert

Erev Pesach late-night “baking”:

Cracking, checking, separating eggs into baggies according to egg needs of various recipes (ie 7 whites, 3 whole, etc).

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Here are just a small number of the shells I went through – yay, straight into the backyard composter!

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And finally, into a luscious creamy frozen lemon torte.  The next day when it was fully frozen, I made a meringue for the top and broiled it nice and brown and beautiful.  But I was too busy to take a picture.  Trust me – it was gorgeous, and delicious!

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