The challenge of Passover

5. Meanwhile, for the Lemon Filling: In a small bowl, mix 1/4 cup lemon juice with the potato starch until smooth; set aside. In a medium bowl, whisk the remaining lemon juice, eggs, egg yolks and sugar until smooth. Transfer mixture to a heavy-bottomed, two-quart nonreactive pot (not aluminum unless coated) and add the lemon-starch mixture. Stir over low-to-medium heat until filling thickens and begins to bubble. Off heat, stir in the lemon zest and margarine.

6. Transfer filling to bowl to cool. Stir often to prevent a skin from forming on surface. (The filling may be held at this point, covered and refrigerated, for up to two weeks.)

7. To assemble: Just before serving, gently transfer the meringue to a serving plate. Mix the fruits and toss lightly with lime juice and honey. Spread lemon filling in center of meringue; spoon fruit on top. Garnish with sliced starfruit, whole berries or other fruit as desired. Serve at once. (Use extra filling in other desserts or as desired.)

Keeping kosher for Passover is so labor-intensive that Max & David's will be closed for the holiday, from April 19 through 27. The restaurant's schedule of cooking classes resumes in May. Information at www.maxanddavids.com.