The Mighty Little LemonRecipes for a Zesty planet

Soups

GINGER, LENTIL & LEMON SOUPINGREDIENTS1 Box Vegetarian Chicken Broth3/4 cup split red lentils, uncooked1 medium onion, chopped1 medium carrots, diced2 cloves garlic, finely chopped1 tsp grated fresh ginger root1/4 tsp ground black pepperLemon juice,½ lemon zest2 tbsp chopped fresh cilantroPREPARATION① Combine broth, lentils, onion, carrot, garlic, ginger andpepper in 2 qt (2 L) saucepan. Heat to a boil. Reduce heat tolow.② Cover and simmer until lentils are tender – about 15minutes,stirring occasionally. Stir in lemon juice.③ Ladle into soup bowls and sprinkle with lemon zest andcilantro.

ASPARAGUS, LEMON & PARMESAN SOUPINGREDIENTS2 1/4 lbs Asparagus (about 2 bunches) well rinsed, bottom endstrimmed3 Tbsp. Unsalted butter or Coconut Oil2 Medium yellow onions, chopped3 Coves of Garlic, peeled and smashed6 cups low-sodium broth - chicken or veggieSalt and freshly ground pepperFreshly squeezed lemon juice from one lemon1/2 cup shredded Parmigiano-Reggiano (optional)Handful of fresh herbs, such as thyme, dill or basil (optional forgarnish)PRRPARATION① Melt butter in a large pot over medium heat. Add onions andgarlic, stir frequently until soft and translucent ~ 8 minutes. Donot brown.② Cut tips off half the asparagus and set aside. Cut allremaining spears into 1/2” pieces.③ Add to the pot (keeping reserved tips off to the side), alonewith broth and S&P. Bring to a boil, cover and turn heat to low.Simmer ~ 30 minutes, or until very tender.④ While soup is simmering bring a small pot of salted water toa boil. Cook the reserved tips for a few minutes, or until tender-crisp, bright green. Drain the tips, place gently into bowl of icewater to “shock” them. This preserves the bright green colour aswell as the tender crisp texture. Once cooled, drain and setaside.⑤ Puree the soup with an immersion blender (blend in smallbatches if using a blender) until the desired consistency isreached, add fresh lemon juice.⑥ Ladle soup into bowls, top each bowl with asparagus tips,Parmigiano-Reggiano, herbs and freshly ground black pepper.

ROASTED GARLIC & LEMON SOUPINGREDIENTS1 large head garlic2 tablespoons olive oil (plus more to drizzle on garlic cloves)2 cups yellow onion (chopped)1 tablespoon parsley (flat leaf, finely chopped)1/2 tablespoon thyme (fresh, finely chopped)15 garlic cloves (peeled)4 cups vegetable stock (low sodium, divided)2 tablespoons lemon juice (fresh)1/2 cup soy milk (preferably a refrigerated variety)3/4 teaspoon salt (plus more to taste)black pepper to tasteGarnish: fresh chopped parsleyGarnish: lemon zestPREPARATION① Preheat the oven to 350 F.② Drizzle the garlic head with olive oil, wrap in foil and place in theoven for 1 hour, or until lightly golden and very soft and fragrant. Letgarlic cool until it can be handled. Using your fingers, gently squeezethe cloves to release them from their skins into a bowl, and set aside.Discard the skins.③ In a medium-sized, heavy-bottom stock pot or saucepan, heat theolive oil over medium-high heat. Add the onions, parsley, and thymeand cook until the onions are just softened - about 3 minutes. Addboth the fresh and roasted garlic, and cook, stirring often, until theonions are translucent, about 3 to 4 minutes more. Add thevegetable stock and lemon juice, turn down the heat and let thesoup simmer, covered, for 35 to 40 minutes, or until the garlic is verytender.④ Working 1 to 2 cups at a time, process the soup in a blender,transferring the soup to another bowl or saucepan. (Note: be carefulnot to overwhelm the blender; never fill a blender with a hot liquidmore than half-way full and make sure the lid is on securely beforeprocessing.) Transfer the pureed soup to the saucepan, add thedairy-free soy milk and salt, and return the mixture to a simmer. (Donot bring to a boil.)⑤ Add additional salt and pepper to taste, garnish with fresh parsleyand lemon zest, and serve.

GREEK AVGOLEMONO SOUPINGREDIENTS2 Tbs. olive oil2 medium leeks, white parts finely chopped (4 cups)1 small onion, finely chopped (1 cup)2 small carrots, peeled and diced (3/4 cup)6 cups no-chicken broth1/2 cup orzo pasta2 large eggs3 Tbs. lemon juice1/4 cup chopped fresh parsley1 Tbs. chopped fresh mint1 Tbs. chopped fresh oreganoPREPARATION① Heat oil in large saucepan over medium heat. Add leeks,onion, carrots, and pinch of salt; cover and cook 5 to 7 minutes,or until vegetables are softened, stirring often.② Stir in broth. Season with salt and pepper. Cover, reduceheat to medium-low, and simmer 10 minutes. Add orzo, andcook 11 minutes more, or until orzo is tender. Remove fromheat.③ Whisk together eggs and lemon juice in bowl. Add 3 ladlessoup broth to egg mixture, whisking constantly. Whisk eggmixture back into soup, and cook over low heat 2 to 3 minutes,or until soup is thickened, but without letting it come to a boil.Serve sprinkled with parsley, mint, and oregano, and garnishedwith lemon wedges.

Salads

CLASSIC GREEK SALAD WITH GARLIC-LEMON DRESSINGINGREDIENTS1 head Romaine lettuce, chopped2 cups cherry or grape tomatoes, halved1 cucumber, sliced into half coins1/2 red onion, thinly sliced2/3 cup kalamata olives, pitted2/3 cup crumbled feta cheesegarlic lemon vinaigrette (see below)GARLIC LEMON DRESSING1/2 cup olive oil3 Tbsp. freshly-squeezed lemon juice3 Tbsp. red wine vinegar2 garlic cloves, pressed (or finely minced)1 tsp. dried oregano1/2 tsp. sugar1/4 tsp. salt1/4 tsp. black pepperPREPARATION① To make the Greek Salad, Toss all ingredients together withdesired amount of dressing until evenly mixed.② To make the vinaigretteWhisk all ingredients together untilblended. Season with additional salt and pepper if needed. ORIGIN: MARTHASTEWART.COM

WILTED SPINACH SALADINGREDIENTS1 medium-sized very fresh, tart apple3 tablespoons fresh lemon juice1 small avocado, perfectly ripe1/4 cup extra-virgin olive oil2 cups sliced red onion (1/4-inch slices)1/2 teaspoon whole cumin seeds (or more, to taste)1 cup lightly toasted California walnuts, coarsely chopped10 ounces very fresh baby spinach leaves, thoroughly dried1/4 teaspoon kosher saltFreshly ground black pepperLemon wedges (squeezable!), for garnishPREPARATION① Cut the apple into thin slices onto a plate, and drizzle withabout 2 teaspoons of the lemon juice. Cover the plate tightly, andrefrigerate.② Pour the remaining lemon juice onto a second plate. Peel andslice the avocado, then place the slices in the lemon juice, thenturn them over until they are well coated. Set aside.③ Heat the olive oil in a medium-sized skillet or a ridged grillpan; add the onion and cook over high heat for 5 minutes.Sprinkle in the cumin seeds and walnuts, turn the heat down tomedium, and cook with minimal stirring for another 2 to 3minutes, or until the seeds and nuts give off a toasty aroma. Becareful not to let them burn!④ Add the onion mixture to the spinach, and toss until thoroughlymixed. The spinach will wilt upon contact with the hot oil andonion. To speed this process along–and to be sure you includeevery last drop of the flavorful oil– you can add some of thespinach directly to the pan and swish it around a little, thenreturn it to the bowl. Sprinkle in the salt as you toss.⑤ Gently mix in the avocado, including all the lemon juice, andthe apple. Grind in a generous amount of black pepper, andserve right away, garnished with lemon wedges to squeeze ontop, if desired.

QUIONA TABOULEH WITH CHICKPEAS & FETAINGREDIENTS1 cup quinoa1 3/4 cups water1 1/2 teaspoon kosher salt, divided3 Tablespoons extra virgin olive oil2 Tablespoons lemon juice2 teaspoons lemon zest1/8 teaspoon pepper1 15 oz can chick peas, rinsed and drained1 cup halved grape tomatoes1 cup cucumber, seeded, diced2/3 cup minced red onion1/3 cup chopped fresh mint1/4 cup chopped fresh parsley6 Tablespoons crumbled feta cheeselemon wedges for servingPREPARATION① Combine quinoa, water, and 1/4 teaspoon salt in a smallsaucepan. Bring to a boil, cover, and simmer for 15 minutes oruntil quinoa is tender and water is absorbed② Place quinoa in a large bowl, fluff with a fork, and let cool.Whisk together olive oil, lemon juice, lemon zest, remaining 1 1/4teaspoon salt, and pepper. Pour over quinoa and toss to combine.Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.③ Serve garnished with feta cheese and a lemon wedge.

ARUGULA, CHERRY & GOAT CHEESE SALADINGREDIENTS1 6-ounce bag baby arugula16 cherries, halved and pittedScant 1/4 cup pistachios or almonds, (about 1 ounce), lightlytoasted and chopped1 tablespoon chopped fresh tarragon1 tablespoon sherry vinegar1 teaspoon balsamic vinegarSalt and freshly ground pepper3 tablespoons extra virgin olive oil2 ounces goat cheese, crumbledPREPARATION① Combine the arugula, cherries, half the nuts and the tarragonin a large bowl.Whisk together the vinegars, salt and pepper and olive oil. Tosswith the salad. Arrange on a platter, sprinkle the goat cheeseand remaining pistachios over the top, and serve.Advance preparation: You can have the salad and the dressingprepared a few hours ahead, but don't toss until just beforeserving.

Grains

LEMON GARLIC SPAGHETTIINGREDIENTS6 ounces (170 grams) spaghetti (whole wheat, gluten-free, orregular)1 tablespoon olive oil4 garlic clovesa little less than 1/2 cup grated Parmesan (35 grams)15 small basil leaves (5 grams or 1 tablespoon chiffonaded [= cutinto strips] and packed)1 tablespoon lemon juice (for me, this was 1/2 a small lemon)~1/4 tsp saltPREPARATION① Boil the spaghetti according to the directions on the package.② Meanwhile, in a small saucepan over medium heat, heat theolive oil and garlic. Mix around occasionally until the garlic startsto brown. Take off the heat and set aside.③ When the pasta is done, drain it in a colander and let it sit therewhile doing the next step.④ In the pot that you had the spaghetti in, add the Parmesan,basil, lemon juice and the garlic olive oil. Stir in the spaghetti andsalt to taste. Stir thoroughly and be sure to get all the cheese thatlikes to stick to the bottom of the pot. Serve immediately.

LEMON GARLIC RICEINGREDIENTS1.5 cups basmati rice (soaked for 30 minutes with enough waterto cover by two inches. Drain and rinse a couple of times beforeusing in recipe.)1 tsp vegetable oil1 tsp cumin seeds2 tbsp cilantro (chopped)1/2 tsp turmeric1/4 cup raw cashews12 medium to large cloves garlic (smashed, peeled and thensliced)1/3 cup lemon juiceZest of one lemon16 oz baked tofu cubesSalt and ground black pepper to tastePREPARATION① Heat the oil and add the cumin seeds. When they start todarken, add the cilantro and turmeric and stir for a few secondsto mix. Add the garlic and cashews and stir-fry until the garlicbegins to turn a light blonde.② Add the drained rice along with salt and ground black pepperto taste and cook, stirring, until the rice starts to turn opaque.③ Add the lemon juice and zest and two cups of water and mixwell. Cover with a tight lid and let the rice cook over a medium-low flame for 20 minutes, undisturbed.④ Let the rice stand 10 minutes after cooking. Then open andfluff the rice with a fork. Add the baked tofu cubes and garnishwith more cilantro, if you wish.

BARLEY BOWL WITH KALE PESTOINGREDIENTS1 cup (160 g) pearl barley, cooked, cooled2 Tablespoons pine nuts, toasted½ cup + 2 Tablespoons (150 ml) olive oil½ cup (70 g) dried currants1 Tablespoon shallot, chopped2½ cup (175 g) kale, stems removed, torn into pieces2 Tablespoon lemon juice3 cloves garlicPREPARATION① In a small skillet, heat 2 Tablespoons of the olive oil. Add thecurrants and shallot and cook over moderate heat, stirring, untilthe shallot is golden, about 3 minutes. Scrape into the barley andadd the pine nuts.② Place kale and lemon juice and pressed garlic into a foodprocessor in the order listed and secure lid.③ Turn machine on and off 8 to 10 times to chop the kale, usingthe tamper if needed to push the ingredients into the blades.④ Remove lid plug and slowly drizzle in the olive oil. Replace lidplug.⑤ Blend for 15 seconds or until desired consistency is reached.⑥ Toss with the barley mixture and serve.

PRESERVED LEMON & GRAIN BOWLINGREDIENTS1 cup dried chickpeas1 cup tri-color quinoa1/3 cup sunflower seeds, toasted3 preserved lemons, rinds only & diced small (save pulp foranother use)4-5 kale leaves, de-stemmed and chopped1 small bunch of parsley, roughly chopped (about 1/2 cupchopped)5-6 sprigs of fresh mint, chopped8 dried apricots, diced3 oz. feta, crumbledBlack sesame gomasio, to top (optional)Sea salt to tastefreshly ground pepperTAHINI MISO DRESSING:2/3 cup tahini1 tablespoon white miso paste1/2 lemon, juiced1 teaspoon tamari1/3-1/2 cup water, depending on desired consistencyPREPARATION① In a saucepan, add chickpeas and enough water to cover byabout 4 inches. Bring to a boil, then cover and let sit for onehour. This method is a quick way to eliminate soakingovernight. Once the hour is up, bring to a boil then simmer untiltender, about 45 minutes. Drain, rinse in cold water and setaside to cool.② In another saucepan, add quinoa, 2 cups of water and apinch of salt. Bring to a boil, then simmer for 14-16 minutes oruntil fluffy. Set aside to cool.③ In a small bowl, whisk all dressing ingredients together untilsmooth & desired consistency.④ In a large serving bowl, add chickpeas, cooled quinoa,sunflower seeds, diced preserved lemons, kale, herbs, and driedapricot. Season to taste with sea salt and pepper and mix wellto combine. Top the grain bowl with crumbled feta andgomasio (optional). Finish each serving with a generous drizzleof tahini miso dressing. Serve immediately!

Vegetables

LEMON PARMESAN ZUCCHINIINGREDIENTS3 tablespoons unsalted butter2 cloves garlic, minced4 zucchinis, thinly sliced to 1/2-inch thick rounds1/2 teaspoon dried thymeZest of 1 lemonKosher salt and freshly ground black pepper, to taste1/4 cup freshly grated Parmesan2 tablespoons freshly squeezed lemon juice, or more, to tastePREPARATION① Melt butter in a large skillet over medium high heat. Addgarlic to the skillet, and cook, stirring frequently, until fragrant,about 1 minute.② Working in batches, add zucchini, thyme and lemon zest.Cook, flipping once, until golden, about 1-2 minutes on eachside; season with salt and pepper, to taste.③ Serve immediately, sprinkled with Parmesan and lemon juice.

LEMON THYME ROAST VEGETABLESIngredients1 head of garlic cloves split apart, unpeeled3 large carrots1/2 pound asparagus1/2 head cauliflower12 brussels sprouts1 fresh lemon3 tablespoons olive oilKosher saltFresh ground pepper3-4 sprigs fresh thyme or 1/2 tsp dried thyme leavesInstructions①Preheat oven to 375 degrees.②Line a baking pan with foil for easier cleanup.③Place the garlic cloves in a small piece of foil, and wrap lightly toenclose them, but don't seal the package. Drizzle with 1-2 teaspoonsolive oil. Place on the foil packet on the baking sheet and let roast for30 minutes while you prepare the remaining vegetables.④While garlic cloves are roasting, clean, peel and trim vegetables:Slice carrots into strips, 1/2 inch wide by 3 to 4-inches long.Snap tough ends off asparagus.Trim tough ends off of brussels sprouts, and cut in half if they arelarge.Trim cauliflower into 2-inch florets.Keep tomatoes whole.Slice half the lemon into slices, and reserve the remaining half.⑤Place all vegetables and lemons into a large mixing bowl, and drizzlewith remaining olive oil, and sprinkle with salt and pepper.⑥Spread vegetables onto the baking pan in a single layer, and leavepacket of garlic cloves on the pan.⑦Increase the oven temperature to 400 degrees.⑧Roast vegetables and garlic for 20 minutes, or until tender, turningthem occasionally, so they cook evenly.⑨When vegetables are tender, remove from the oven, and sprinklethyme leaves over all. Let garlic cloves sit until cool enough to handle,and then remove the skins. Leave them whole, or gently mash.Toss garlic and thyme with vegetables, and if desired, add anadditional squeeze of fresh lemon juice.NotesServe warm or at room temperature

KALE NIRVANAINGREDIENTS2 large bunches kale, any variety (about 1 1/2 pounds total)2 tablespoons olive oil3 cloves garlic, thinly slicedPinch red pepper flakes (optional)1/16 cup tamari soy sauce1/4 teaspoon freshly ground black pepperJuice of 1 small lemon1 Tsp butterINSTRUCTIONS①Use your hands to pull the kale leaves from their stems.Coarsely chop the leaves. Rinse them, but do not dry.②Heat the oil in large, wide, high-sided sauté pan overmedium heat until shimmering. Add the garlic and cook,stirring, until fragrant, about 1 minute (let the garlic begin tobrown).③Add the kale a few handfuls at a time, stirring after eachaddition so that it starts to wilt, until all of the kale is added.Stir in the Tamara and pepper. Cover and cook, stirringoccasionally, until the kale is just tender, about 5 minutes.Remove from the heat, stir in the lemon juice and add butter.Toss when melted and serve. Top with pepper flakes ifdesired. •

Grilled Veggies with Lemon Herb VinaigretteThis recipe is a great way to add brightness and flavor to a simpleside of grilled veggies.Ingredients1 bunch asparagus trimmed1 in large zucchini sliced horizontally 1/2\" thick1 tbs olive oilLemon Herb Vinaigrette1 lemon juice and zest1 tbs olive oil4 scallions minced1 clove garlic grated1/4 c chopped herbs (mint,basil, parsley, etc.)1/2 tsp salt1/4 tsp red chili flakesInstructionsPre-heat grill on high.①In a glass bowl or resealable plastic bag, combine asparagus,zucchini and olive oil to coat.②Heat for 2-3 minutes per side then remove from grill.③While veggies are cooking, whisk together all of the vinaigretteingredients (lemon through chili flakes.)④When veggies come off the grill, pour vinaigrette on top andserve.

CAULIFLOWER STEAK WITH SALSA VERDEINGREDIENTS1 medium cauliflower2 Tbsp extra-virgin olive oil, plus more for drizzlingSea salt and freshly ground black pepper2 garlic cloves1 Tbsp white miso paste1 Tbsp fresh lemon juice1 Tbsp water, plus more as neededLemon zest, for garnish (optional)Lemon Salsa Verde3 Tbsp diced Quick Preserved Lemons¼ cup finely chopped parsley or basil2 tsp capers2 Tbsp toasted pine nuts¼ tsp red pepper flakes and/or 1 tiny red chile pepper, thinly slicedSea salt and freshly ground black pepper2 Tbsp extra-virgin olive oil2 thin-skinned organic Meyer lemons1 Tbsp cane sugar½ Tbsp sea saltPREPARATIONp①apPerer.heat the oven to 425°F and line a baking sheet with parchmenti②ncRhe-tmhiocvke) the coarse outer leaves of the cauliflower, then slice 4 (1- “steaks” from the middle of the cauliflower, keeping thecore intact. This helps hold the steaks together. Place the steaks onthe baking sheet, drizzle with olive oil, and rub liberally on both sideswith salt and pepper. Roast for 30 minutes, or until the core is fork-tender.③andBrberainkgthaemreemdiauimndpeor toof fthsaeltceadulwiflaotwerertoinatobflooil.reAtdsd(athbeoucta2ulcifluopws)erflorets and the garlic cloves and cook for 5 to 7 minutes, or until fork-tender. Use a slotted spoon to transfer the florets and garlic to ahigh-speed blender. Let cool slightly, and then add the olive oil, misopaste, lemon juice, and water. Puree the mixture, using the blenderbaton to help keep the blade moving or pausing to stir as necessary.If needed, add 1 to 2 tablespoons more water to create a smoothpuree. Season to taste.Lemon Salsa Verde combine the preserved lemons, parsley, capers,①pinIennaumts,erdeiudmpebpopwelr, flakes, and pinches of salt and pepper. Stir inthe olive oil.②cauAlsiflsoewmebrlesteeaackh. plate with a scoop of the cauliflower puree and a Top with the lemon salsa verde and garnish withthe lemon zest, if desired. Season to taste with more salt and pepperand serve.③youFidniecley. dice the lemons, including the peel. Remove the seeds as Place the lemons, sugar, and salt in a lidded jar. Cover andshake. Chill for at least 3 hours, preferably overnight. The lemons willlast for about 1 week.

CRISPY CHIPOLTE LEMON TOFUINGREDIENTSfor the lemon marinated tofu2 lemons, zested and juiced1/4 cup water3 cloves garlic, minced2 teaspoons agave or maple syrup1/4 teaspoon salt1/4 teaspoon black pepper1 block (350g) extra-firm or firm tofu, drained, pressed, and sliced into 8pieces (see notes)for the panko coating1/3 cup flour1/2 cup panko crumbs2 tablespoons nutritional yeast1/2 teaspoon dried parsley1/4 teaspoon garlic powder1/2 teaspoon chipotle powderPREPARATION① Marinate the tofu: In a large resealable bag or medium dish, mixtogether all of the marinade ingredients. Add in the slices of tofu and tosslightly to coat. Seal or cover and put in the fridge to marinate for aminimum of 30 minutes, but you can let marinate in the fridge for up to 3days.② Panko coat the tofu: Take three small bowls. Add the flour to one. Pouroff the leftover lemon marinade into the second, leaving the tofu behind.Mix together the panko, nutritional yeast, dried parsley, and garlic powderin the third.③ Take a slice of the marinated tofu and toss it into the flour to coat, thendip the tofu into the leftover marinate, and finally coat in the pankomixture. Repeat with all the tofu slices. You can bake or fry the tofudepending on your preference.④ To bake the tofu: Preheat your oven to 400F (200C). Line a baking sheetwith parchment paper. Lay the panko coated tofu in a single layer andbake for 18 to 23 minutes until lightly golden.⑤ To fry the tofu: heat a large skillet over medium-high heat with enoughoil to coat the bottom of the pan. When hot, carefully fry the tofu piecesuntil they are golden brown on both sides, and heated through. About 3 to6 minutes per side. The panko coating can be a little fragile and falls offeasily, so I found the best technique was to use a large spatula (and nottongs) for flipping. Just be gentle when handling the tofu.

BLACK PEPPER & LEMON TEMPEHINGREDIENTS1/4 cup lemon juice2 tablespoons low sodium tamari1 teaspoon Dijon mustard2 teaspoons agave or maple syrup1 tablespoon olive oil1/4 teaspoon heaping black pepper, plus extra.1 8- ounce block tempeh cut into cubes (or strips)PREPARATION① Whisk all of the ingredients except for the tempeh together in asmall bowl. Place the tempeh cubes in an airtight storagecontainer and pour the marinade over them. Cover and shake thecontainer so that the tempeh is coated on all sides. Allow thetempeh to marinate for at least two hours in the fridge, or up to aday (I usually do it overnight).② Preheat your oven to 350F. Place the tempeh cubes on aparchment lined baking sheet and give them an extra turn of blackpepper. Bake the tempeh for 15-20 minutes, or until the edges ofthe cubes are golden brown, flipping the cubes over halfwaythrough baking. Serve.

Sweet Treats

TORTA DELLA NONNAINGREDIENTSPastry300g of 00 flour1 tsp baking powder130g of caster sugar150g of unsalted butter, cold, cut into small cubes (plus extra for greasing the tin)1 large egg, plus 1 egg yolk, lightly whisked1 unwaxed lemon, zestedCustard filling5 large egg yolks100g of caster sugar30g of 00 flour600ml of whole milk1 unwaxed lemon, zest peeled into thin strips1/2 vanilla pod, seeds scrapedTo serve80g of pine nuts, rinsed in cold watericing sugar, for dustingPREPARATION① Start by preparing the pastry. Combine the flour, baking powder and sugar in a large bowl andrub the butter into the flour using the tips of your fingers until you have a coarse, crumblymixture. Add the egg, the yolk and the grated lemon zest, and knead until the dough comestogether into a smooth ball. Wrap it in cling film and leave to rest in the fridge for 1 hour② Meanwhile, make the custard. In a medium glass bowl, whisk the yolks with half of the sugaruntil the sugar has dissolved completely. Slowly add the flour and keep whisking until fullycombined. Pour over 60ml of the milk, whisk it in and set the bowl aside temporarily③ Place the rest of the milk in a saucepan with the rest of the sugar, the lemon zest strips andvanilla seeds. Set the saucepan over a low heat and bring to a slow simmer. Remove from theheat, discard the lemon zest and pour the hot milk over the custard base in the glass bowl in athin stream, whisking continuously until smooth④ Place the custard back in the saucepan and set it over a low heat. Cook the custard until denseand glossy, stirring frequently and trying not to scorch it (don't let it boil). Once thickened, removethe custard from the heat and place in a clean glass bowl⑤ Set the bowl over an ice bath so the custard can cool more quickly. Cover the surface with clingfilm to prevent a skin forming and leave to cool to room temperature⑥ Next, preheat the oven to 180°C/gas mark 4. Butter and flour a 26cm deep tart tin and set itaside⑦ Take the pastry out of the fridge and divide it into 2 pieces, one being 2/3 of the total. Roll thelarger piece into a 2mm-thick circle that is large enough to cover the bottom and sides of the tin.Flip it onto the tin, press it with your fingertips so it sticks to the surface of the tin and cut off anyoverhanging. Pierce the surface all over with a fork⑧ Fill the pastry shell with the cooled custard and level the top. Roll the remaining pastry into athin circle that is large enough to cover the top of the tart completely. Trim any excess, then pinchthe top and bottom edges together⑨ Top the surface of the tart with the slightly damp pine nuts and press them down gently so asto make them adhere to the pastry⑩ Bake the tart for 45 minutes, or until deeply golden all around. Allow the tart to cool completelybefore dusting it with icing sugar, slicing and serving

LEMON RICOTTA GRANITAINGREDIENTS240ml water150g plus 1 tbsp granulated sugar180ml strained fresh lemon juice170g whole milk ricotta cheesePinch salt1 lemon, for zestingINSTRUCTIONS① Stir the water and 150g of sugar in a medium saucepan overhigh heat just until the sugar dissolves. Whisk in the lemon juice.Pour the lemon mixture into an 20cm square glass dish. Cover andfreeze, stirring occasionally, until the liquid just becomes slushy,about 2 hours. Using a fork, scrape the granita every 30 minutesuntil it is completely made up of ice crystals. (The granita can beprepared up to 2 days ahead. Cover and keep frozen, and scrapeevery so often so that the crystals stay loose.)② Whisk the ricotta, remaining sugar, and pinch of salt in amedium bowl to blend. Spoon the granita into dessert bowls. Topwith a dollop of the ricotta. Zest the lemon peel over the dessertsand serve.

LEMON BUTTERMILK CHESS PIEINGREDIENTScrust2 cups all-purpose flour plus more1 teaspoon kosher salt1 teaspoon sugar3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2” cubes1/2 cup (or more) cold buttermilkfilling1 1/2 cups sugar1/2 cup (packed) light brown sugar1 1/2 tablespoons yellow cornmeal1 tablespoon all-purpose flour5 large eggs, beaten to blend2/3 cup buttermilk1/2 cup (1 stick) unsalted butter, melted1 3/4 tablespoons fresh lemon juice1 tablespoon freshly grated lemon zest2 teaspoons vanilla extractPinch of kosher saltPREPARATIONcrust1. Mix flour, salt, and sugar in a food processor. Add butter; pulse untilpea-size pieces of butter form. Add 1/2 cup buttermilk; pulse until moistclumps form, adding more buttermilk by tablespoons if too dry. Form intoa ball; flat into a disk. Wrap in plastic and chill for 1 hour.2. Preheat oven to 350°. Roll out dough on a lightly floured surface to a14” round. Transfer to a pie pan; gently press onto bottom and up sides ofpan. Trim dough leaving a 1” overhang; tuck overhang under. Crimp edgesdecoratively. Line with parchment paper or foil; fill with pie weights ordried beans.3. Bake crust until edges begin to brown, 30–35 minutes. Remove paperand weights; bake until golden brown, 25–30 minutes longer. Let coolcompletely.filling4. Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl untilwell combined. Whisk eggs and remaining 6 ingredients in a large bowl(mixture may look curdled). Slowly whisk in dry ingredients. Pour fillinginto a cooled crust and bake until custard is set around edges but jigglesslightly in center, 1 hour–1 hour 15 minutes. Let cool completely on a wirerack. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bringto room temperature before serving.

BASIL BERRIES WITH LEMON SHORTCAKESINGREDIENTSfor the shortcakes2 1/4 cups unbleached all-purpose flour, plus more for dusting1/3 cup granulated sugar, plus more for sprinkling1 teaspoon finely grated lemon zest2 1/2 teaspoons baking powder1/2 teaspoon coarse salt1 1/2 sticks cold unsalted butter, cut into pieces3/4 cup heavy cream, plus more for brushingfor serving1 pint blueberries1 pint raspberries1/4 cup granulated sugar3 tablespoons fresh lemon juice2 tablespoons thinly sliced fresh basil leaves, plus tiny leaves forserving1 cup heavy cream1 tablespoon confectioners' sugar1/2 teaspoon pure vanilla extractPREPARATION① Shortcakes: Preheat oven to 375 degrees. Place flour,granulated sugar, lemon zest, baking powder, and salt in a foodprocessor; pulse to combine. Add butter and pulse until coarsecrumbs form, with a few pea-size pieces remaining. Transfer to abowl; refrigerate 10 minutes.② Stir in cream until clumps form; knead a few times until adough forms. On a lightly floured surface, roll dough into a logabout 12 inches long and 2 inches in diameter. Slice into eight 11/2-inch-thick rounds; transfer to a parchment-lined bakingsheet. Brush tops with cream and sprinkle with sugar. Bake,rotating pan once halfway through, until light golden brown andcooked through, 18 to 20 minutes. Let cool on sheet 2 minutes;transfer to a wire rack and let cool completely.③ Serving: While shortcakes are cooling, toss berries withgranulated sugar, lemon juice, and basil; let stand 15 minutes.Meanwhile, whisk cream with confectioners' sugar and vanillauntil soft peaks form. Serve shortcakes with berries andwhipped cream, garnished with tiny basil leaves.

EARL GREY LAVENDER LEMON PIECRUST12 tbsp. unsalted butter room temperature1/2 cup sugar1/2 teaspoon vanilla extract1 3/4 cups all-purpose flourpinch salLEMON CURD2 eggs4 egg yolks3/4 cup sugar1 tablespoon grated lemon zest1/2 cup fresh lemon juice (from 2 to 3 lemons)4 tablespoons unsalted butter softenedEARL-GREY LAVENDER BUTTERCREAM16 ounces Whole milk3 tablespoons Rishi Earl Grey Lavender loose tea (you can substitute 3 earl grey tea bags and 1tablespoon of lavender buds)110 teaspoon vanilla extract1 1/2 cups sugar1/3 cup corn starch2 eggs2 egg yolks16 ounces unsalted butter completely softened, room temperature16 ounces mascarpone cheese room temperature1/2 teaspoon saltjuice of one lemonPREPARATIONFor Tart Crust:①at tMacixhmtheenbt uutntetirl and sugar together in the bowl of an electric mixer fitted with a paddle they are just combined. Add the vanilla. In a medium bowl, sift together theflour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the doughstarts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Pressthe dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that thefinished edge is flat. Chill until firm.②s③id  BPerudethoteewran1t, the oven to 350 degrees F. side of a square of aluminum foil to fit inside the chilled tart and place it, buttered on the pastry. Fill with beans or rice. Bake for 20 minutes. Slowly lift the edge of thefoil, if it sticks it needs to dry out more. Put back in oven and check every 2 minutes until thefoil lifts off cleanly. Remove the foil and beans. Prick the tart all over with the tines of a fork,and bake again for 20 to 25 minutes more, or until lightly browned. If the edge is browning tooquickly, cover it with a ring of foil or pie shield. Allow to cool to room temperature.For Lemon Curd:①bo tWtohmisekdtosgaeutcheepraeng. gCsooakndovyeorlklos,wthheenatc,osmtirbriinneg with sugar and lemon juice in a small heavy- constantly, until mixture coats back of aspoon, 12 to 14 minutes. Strain into a small bowl. Add butter a little at a time, stirring untilsmooth. Stir in lemon zest. Pour into room temperature tart shell and smooth top with an offsetspatula if necessary. If you are making the lemon curd ahead of time, press parchment orplastic wrap directly on surface of curd to prevent skin from forming. Store in refrigerator forup to 2 days. Allow to come to room temp before pouring into tart shell and smoothing top withan offset spatula. Place filled tart in refrigerator until completely chilled, up to one day.For Earl Grey-Lavender Buttercream:①an dBrlientgstmeeilkp to a simmer in a sauce pan, add the loose tea (in a tea ball if you have it), cover, 5 minutes. Try not to let it go too long or the tea will become bitter. Give it a goodstir and strain out the tea, squeezing the tea leaves to get out as much flavor as possible.O②n Wcehtishke the cornstarch, sugar, yolks, and eggs in a mixing bowl. Bring the milk to a simmer. milk comes to a simmer, whisk a ladle of the hot milk into the eggs. I do about twoladles to temper the eggs and then pour the warm egg mixture into the hot milk, whiskingconstantly. Cook this mixture at a simmer until thick and bubbly sluggishly. Cook for a fullminute to ensure the cornstarch is cooked out.n③e eRdemtoocvoeoflriotminhtehaetfarinddgetroarnscfoeorl to a large mixing bowl. At this point you're either going to it in a stand mixer. The latter is faster and is what I usuallydo. To chill in the fridge cover the surface of the pastry cream with plastic wrap and refrigerateuntil completely cooled. To cool in a mixer, mix constantly on medium until the bowl is roomtemp to the touch. It should not be at all warm. If it is, your butter and cheese will melt whenyou add them. And it will not be awesome. If you have put it in the fridge, mix for a fewminutes on medium until creamy before proceeding.d④o Othnecesaymouerwpiathsttrhyecmreaasmcaisrpcoonoel,. add the very soft butter one tablespoon at a time and then Add the lemon and salt and whip to thoroughly combine. Itshould be smooth and creamy. At this point the frosting can be used, refrigerated, or frozen.Bring to room temp and whip until fluffy before using.If the buttercream breaks (becomes curdled), use the tips in the link above to fix it.To Assemble Tart: chilled, fit a pastry bag (or ziplock) with a 1M tip and fill with buttercream.C①o vOenrctehfieltleodp tart is tart with wide rosettes, filling in any gaps with small stars. You will have of theleftover frosting that can be refrigerated or frozen for another use. Place frosted tart inrefrigerator and chill completely. When ready to serve take the tart out of the fridge for 10 or15 minutes.

CHERRY PIE WITH GINGER & LEMONINGREDIENTS2 9-inch unbaked pie crust, thawed (Store bought or make your own)2 lbs fresh cherries (Or sub with 32-36 oz frozen)1 inch fresh ginger1 lemon1/4 cup sugar (More if desired)1 tsp corn starch (Optional)1/4 cup water1 egg1 tbs waterPREPARATION 1/8 inch thick.S①toRroellinpireefdroiguegrhationrtoforrou1ghholuyr1w3 hinilcehprroeupnpdinsg, aobtohuetr ingredients.②andWjausicheatnhde pit the cherries, peel and grate the ginger, and zest lemon.③1/4Ccoumpbwinaetethr eincahesraruiecse,pgainng. Here, aletmthoenczoenstte, lnetms oonvejur imcee,dsiuugma-rh, iagnhdand bring to a boil. Reduce heat to let simmer for 20 minutes, untilmixture thickens. Remove from heat.(If mixture doesn't become thick enough, whisk together 1 tsp cornstarch and 1 tbs in a small bowl. Once combined, pour corn starchmixture into cherries. Stir to incorporate and cook for a minutemore.)(If mixture isn't sweet enough, stir in another 1/4 cup to 1 cup sugarand let cook for about 5 minutes to dissolve completely.)For a smooth texture, pulse in a blender or food processor.Personally, I like the cherry pieces so I often skip this step.fi④niLsehtetshuepcihte'srrhioeus rcionotlhteo room temperature while the pastry refrigerator.⑥⑤excUPersseesh.oeSnaleitcoerovtlehlenedtooptah3se7tr5ryiFn.ttootop. form the pie crust. Trim the edges of 1/4 - 1/2 inch strips to use for the lattice⑦intoOnthcee the cherries have cooled enough, pour the cherry mixture pie crust, then form the lattice with the strips. Seal andcrimp the edges.⑧cru.sWt. hisk the egg with 1 tbs water. Brush the egg mixture onto the⑨lineTdo avoid a messy oven, put the pie dish on top of a baking sheet with parchment paper. Bake pie until crust is golden brown andthe filling bubbles, about 50-60 minutes. If the crust starts to browntoo quickly, tent it with foil.⑩serLveint gc,oaotl completely at room temperature on wire rack before least 3 hours, up to over night. Submit

LEMON & MEJOOL DATE BARSINGREDIENTSfor the crust1 1/2 sticks unsalted butter, cut into pieces, plus more, roomtemperature, for baking dish1 3/4 cups all-purpose flour3/4 cup confectioners' sugar, plus more for dusting1 teaspoon coarse saltfor the filling8 ounces medjool dates, pitted1 cup boiling water1 1/4 cups granulated sugar1/4 cup all-purpose flour3/4 teaspoon coarse salt4 large eggs1 tablespoon finely grated lemon zest, plus 3/4 cup fresh juice (from 4to 5 lemons)PREPARATION① Shortcakes: Preheat oven to 375 degrees. Place flour, granulatedsugar, lemon zest, baking powder, and salt in a food processor; pulse tocombine. Add butter and pulse until coarse crumbs form, with a fewpea-size pieces remaining. Transfer to a bowl; refrigerate 10 minutes.② Stir in cream until clumps form; knead a few times until a doughforms. On a lightly floured surface, roll dough into a log about 12 incheslong and 2 inches in diameter. Slice into eight 1 1/2-inch-thick rounds;transfer to a parchment-lined baking sheet. Brush tops with cream andsprinkle with sugar. Bake, rotating pan once halfway through, until lightgolden brown and cooked through, 18 to 20 minutes. Let cool on sheet 2minutes; transfer to a wire rack and let cool completely.③ Serving: While shortcakes are cooling, toss berries with granulatedsugar, lemon juice, and basil; let stand 15 minutes. Meanwhile, whiskcream with confectioners' sugar and vanilla until soft peaks form. Serveshortcakes with berries and whipped cream, garnished with tiny basilleaves.

LEMON VICTORIA SPONGE CAKEINGREDIENTS200g caster sugar4 medium eggs220g self-raising flourseeds of ½ vanilla pod or 1 tsp vanilla extractzest of 1 lemon¼ tsp baking powder7 tbsp lemon curd stingFOR THE BUTTERCREAM90g butter, softened180g icing sugarseeds of ½ vanilla pod or 1 tsp vanilla extractEQUIPMENT2 x 20cm round loose-bottomed cake tinshand-held electric whisk or stand mixer (optional)PREPARATION① Preheat the oven to 180C (fan 160C/350F/gas 4) and get the centreshelf at the ready. Line the cake tins with baking parchment.② Cream together the butter and the sugar in a large bowl. I prefer todo this with a wooden spoon, pushing the mixture on to the side of thebowl until it is combined and then beating it hard until the mixture fromyellow to a paler shade of yellow. You could also use a ha nd-heldelectric whisk or a stand mixer. Add two of the eggs to the buttermixture with half the flour and beat together until just combined. Thenadd the remaining eggs and the rest of the flour along with the vanilla,lemon zest and baking powder and beat like mad to get lots of air intoit.③ Divide the mixture between the lined cake tins and bake on thecentre shelf of the oven for 25-30 minutes, or until the cakes haveshrunk slightly from the sides of the tin, are springy to the touch and askewer inserted in the centre comes out clean. If you’re using an old-style gas oven, I recommend rotating the cakes two-thirds of the waythrough, as this gives a more even bake. Once the cakes are baked,remove them from the oven and leave them to cool completely in thetins.④ While the cakes are cooling, make the buttercream. Cream togetherthe butter, icing sugar and vanilla in a bowl until light and fluffy. Oncethe cakes are cooled down completely, place one of the layers on aplate and spread over the buttercream. Spoon the lemon curd over thetop of the buttercream and gently place the other cake layer on top.Dust with icing sugar to serve.Recipe from Bake by Lorraine Pascale. Text © Lorraine Pascale 2017.Photographs © Myles New 2017 ORIGIN: NY TIMES COOKING

Beverages

VINTAGE LEMONADEINGREDIENTS10-15 lemons3 cups cane sugar1 gallon waterINSTRUCTIONS① Peel the rinds from the lemons and cut them into 1/2 inchslices. Set the lemons aside.② Place the rinds in a bowl and sprinkle the sugar over them. Letthis stand for about one hour, so that the sugar begins to soak upthe oils from the lemons.③ Bring water to a boil in a covered saucepan and then pour thehot water over the sugared lemon rinds. Allow this mixture tocool for 20 minutes and then remove the rinds.④ Squeeze the lemons into another bowl. Pour the juice througha strainer into the sugar mixture. Stir well, pour into pitcher andpop it in the fridge! Serve with ice cubes

HOT OR ICED GREY PALMERINGREDIENTSLemonade1 cup sugar1 3/4 cups water4 large, juicy lemonsEarl Grey Tea1 5 earl grey tea bags, any brand4 cups waterArnold PalmerIce cubes1 cup Black Tea (above)3/4 cup Lemonade (above)Lemon Simple Syrup, to taste (from Lemonade, above)Lemon round, for garnishPreparation① To make the lemonade: In a small saucepan, combine the sugar with 1cup of the water. Use a vegetable peeler to remove the peel from one ofthe lemons. Add the peel to the sugar mixture. Place the saucepan overmedium-high heat and bring to a boil, stirring to dissolve the sugar. Assoon as the mixture comes to a boil, remove the saucepan from the heatand let cool to room temperature. Once cool, remove the lemon peels.② Meanwhile, halve the peeled lemon and the remaining three lemons.Squeeze the juice out into a medium pitcher; you should have about 1cup of juice. Stir in the remaining 3/4 cup water. Once the syrup is cool,stir 3 tablespoons of the syrup into the lemonade. Add more, to taste, ifdesired.Reserve the remaining syrup for the Arnold Palmers.③ To make the black tea: Place the tea bag in a medium teapot orheatproof pitcher. Bring 2 cups of the water to a boil; pour the boilingwater over the tea. Let steep for 5 minutes, then remove the tea bag. Stirin the remaining 2 cups water and let the mixture cool to roomtemperature.

HIBISCUS LEMONADEINGREDIENTSHibiscus Tea1/2 cup dried hibiscus flowershandful of torn mint leaves4 cups water1/3 cup - 3/4 cup mint syrup*Lemonade1 cup fresh squeezed lemon juice4 1/2 cup water3/4 cup - 1 cup mint syrup*Mint Syrup1 1/2 cup granulated sugar1 1/2 cup water1/4 cup torn mint leavesPREPARATIONHibiscus Tea① Place dried hibiscus and torn mint leaves in a large pitcher. Pourin 4 cups water. Cover with lid and place in the fridge to steepovernight, or up to 24 hours.② Strain tea and discard hibiscus and mint.③ Sweetened tea as desired with mint syrup. Start with 1/3 cupsyrup for a lightly sweetened tea. Store in the fridge until ready toserve.Lemonade① Stir together lemon juice, water, and mint syrup. Add moresyrup depending on taste preferences. Chill until ready to serve.Mint Syrup① In a medium sauce pot, combine sugar, water, and mint leaves.Bring to a boil until sugar has dissolved. Remove from heat. Coversauce pot and let mint steep for 10-15 minutes. Taste, if syrup hasenough mint flavor, strain out mint leaves, otherwise steep foranother 5 minutes or so. Allow syrup to cool to room temperature.Transfer to air tight container and keep chilled in the fridge untilready to use.

MINT MEYER LEMONADEINGREDIENTS7 Meyer lemons, juiced3 cups water1/2 cup confectioners' sugar1/4 cup chopped fresh mintPREPARATION① Strain the lemon juice into a pitcher, and add the water, powderedsugar, and mint. Stir until the sugar has dissolved. Refrigerate at least2 hours before serving. OLD HOLLYWOOD

OLD HOLLYWOODINGREDIENTS1 oz. Amaro Lucano0.5 oz. fresh lemon juice2 oz. San Pellegrino LimonataBisol Jeio ProseccoLemon wheel for garnishIcePREPARATION① Mix Lucano, fresh lemon, and San Pellegrino. Add 3 1/2 oz.mix to wine glass, fill with ice, and top with prosecco. Garnishwith two lemon wheels.Recipe courtesy of Amaro Lucano

OLIVETOINGREDIENTS2 oz dry gin1 oz fresh lemon juice.25 oz simple syrup.25 oz Licor 43.5 oz extra virgin olive oil1 fresh egg white4 very large ice cubesPREPARATION:① In a cocktail shaker, combine all incredients, including ice.Shake until most of the ice is gone. Strain into a stemless wineglass and serve.By Peder Schweigert of Marvel Bar in Minneapolis, MN.

SMOKEY MEZCAL MARGARITAINGREDIENTSLemon Simple Syrup1 cup sugar4 lemons, zest peeled1½ cups freshly squeezed lemon juiceCocktail2 cups lemon simple syrup, chilled (recipe above)12 ounces tequila, chilled6 ounces orange liqueur, like Cointreau, chilledOrange rounds, coarse sea salt, and frozen lemon wedges or ice,for servingPREPARATIONFor the lemon simple syrup:① In a saucepan, combine sugar, lemon zest, and 1 cup water.Bring to a boil over medium heat, stirring until sugar has dissolved.Remove from heat; let cool completely. Strain, discard zest; stir inlemon juice.② Cover and refrigerate in an airtight container until cold, at leastone hour and up to two weeks.For the cocktail:① In a pitcher, stir together syrup, tequila, and liqueur. Cover andrefrigerate up to one day, if desired. Run an orange round alongthe rim of each serving glass; dip each rim in salt. Add orangerounds and frozen lemon wedges to pitcher.② Pour drinks into prepared glasses; serve with more orangerounds and frozen lemon wedges.