Based on a kitchn recipe, this was one of the best matzah brie batches I've ever made.

Serves 2

4 eggs, divided
splash milk or cream
1 dash salt
1 dash sugar, optional
2 sheets matzo
2 tablespoons unsalted butter

Crack all but one of the eggs into a large bowl; add the milk, salt, and sugar, if using; and whisk very well to combine.
Break the matzah into 1/2-inch pieces or smaller and add to the egg mixture.
Let stand for at least 10 minutes, or until matzah is soft and pliable.

My goodness was this delicious. You have to give Martha credit where credit is due.

8 oz smoked salmon, roughly chopped, divided
8 oz cream cheese, softened
1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
2 Tbsp diced red onion
1 Tbsp capers
1 tsp prepared horseradish
Juice of half a lemon

My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

Filling Ingredients
1 box lemon pie filling
1/4 cup sugar