When life gives you lemons...

LEMON & SAFFRON SORBET
Prep time: 5 mins
Cook time: 10 mins
Chill time: 2 hrs
Serves: 2

Ingredients
1 cup water
1 cup sugar
½ tsp saffron strands, soaked in 1 tbsp hot water
2 tbsp lemon peel
¼ cup lemon juice
Mint leaves, for garnish

Method
Boil water with sugar in a saucepan until the sugar dissolves. Add the soaked saffron and reduce heat; simmer for 2 minutes. Allow to cool completely.
Add lemon peel and juice, and churn the mix in an ice cream maker.
Transfer to a square tin and keep in the fridge for 2 hours.
Serve in ice cream cups and garnish with mint leaves.

LEMON PISTACHIO CHOCOLATE BRITTLE
Serves: 2
Prep time: 10 mins
Chill time: 2 hrs

Ingredients
100 gm dark chocolate
½ tsp instant coffee
Pinch of sea salt
1 tbsp lemon zest
1 tbsp dry cranberries
2 tbsp chopped pistachios

Method
Break the chocolate bar into small cubes. Place them in a microwave-proof dish and heat for 30 seconds. Remove, stir and heat for 30 seconds again.
Stir in coffee and salt and microwave for 20 seconds more.
Add lemon zest and spread the mix out evenly on butter paper. Press chopped pistachios and cranberries into the mix.
Chill for 2 hours in the fridge. Break into desired shapes and serve.

LEMON BERRY MOUSSE
Serves: 2
Prep time: 10 mins
Cook time: 10 mins
Chill time: 2 hrs

Ingredients
1 cup whipped cream
2 ½ tbsp icing sugar
1 tbsp lemon juice
1 tsp lemon rind
10 orange flavour biscuits
¼ cup orange juice
½ cup orange segments
½ cup chopped strawberries
Mint leaves, to garnish, optional
Lime slices, to garnish

Method
Mix whipped cream with icing sugar, lemon juice and lemon rind; use an electric whisk to whip it till thick. Chill in the fridge.
Crumble the biscuits by hand and mix it with orange juice. Layer this mixture in serving cups.
Then, spread the chilled whipped cream over the biscuit mix and top with orange segments and chopped strawberries.
Garnish with mint leaves and lime slices. Chill and serve cold.

LEMON & DATE PINWHEELS
Makes: 40
Prep time: 20 mins
Chill time: 2 hrs

Ingredients
For the cookies:
1 ½ cups all-purpose flour
½ tsp baking powder
120 gm butter
80 gm powdered sugar
8-10 green cardamoms, powdered
1 cup slightly roasted walnuts, powdered
1 tbsp cream
1 tsp lemon rind

For the filling:
20 dates, chopped
¼ cup powdered sugar
½ cup water
80 ml lemon juice
1 tsp green cardamom powder
2 tbsp lemon rind
2 drops of saffron essence

Method
Sift the flour and baking powder.
Mix butter, sugar and cardamom powder in the stand mixer. Add flour, walnuts and cream to combine the mix. Add lemon rind and mix the dough by hand.
Divide the dough into three equal portions. Arrange three pieces of rectangle butter paper on the kitchen counter and spread the prepared dough on each. Cover with butter paper and roll the dough evenly. Keep aside in the fridge to chill.
Mix dates, sugar, water, lemon juice and cardamom powder in a saucepan over medium heat. Simmer till it becomes slightly thick. Keep stirring. Add lemon rind and saffron essence. Cool and transfer the mixture to a bowl and refrigerate for 30 minutes.
Take out the dough from the fridge and spread the date and lemon mixture evenly. Roll it and keep it again in the fridge for 1-2 hours.
Preheat the oven at 170°C.
Line the oven trays with butter paper and cut the rolls into 1 cm slices. Arrange them in the trays and bake for 20 minutes. Cool and serve.

CITRUS SANDESH
Prep time: 20 mins
Cook time: 15 mins
Chill time: 2 hrs
Serves: 4

Ingredients
1 L full cream milk
2 tbsp lemon juice
1/3 cup icing sugar
1 tsp lemon rind, grated very fine
1 tsp orange rind, grated very fine
1 tbsp orange juice
2 drops of lime yellow food gel colour
Red edible beads for garnish, optional

Method
Boil milk in a pan and add lemon juice when it begins to bubble; remove from heat immediately. The milk will curdle and pale whey will separate from it. Line a sieve with cheese cloth and strain the liquid through it. Tie a knot with the cheese cloth filled with milk curdle. Rinse with tap water, then dip in cold water and squeeze with your hands. Hang the cloth up for 20 minutes to remove excess water.
Heat a pan and add the prepared cottage cheese, icing sugar, and lemon and orange rinds. Mix well with the back of the spoon. Cook for 2 minutes, then cool and use a chopper to blend it smoothly.
Add orange juice and one drop of lime yellow food colour. Cool for 30 minutes.
Now, divide the mixture into 10-12 pieces.
Roll it with both hands to give it the desired shape. Use a brush to decorate with the remaining food colour. Top with red beads. Chill and serve.

BAKED CHOCOLATE TART WITH LEMON CREAM TOPPINGS
Serves: 4
Prep time: 30 mins
Cook time: 20 mins
Chill time: 30 mins

Ingredients
For the chocolate tart:
1 cup all-purpose flour
15 gm cocoa powder
1 tsp baking powder
Pinch of salt
½ cup powdered sugar
80 gm butter
1 tbsp yoghurt
2 tbsp cream

For the topping:
1 ½ cups whipped cream
½ cup icing sugar
2 tbsp lemon zest
2 drops of lemon essence
1 drop of lime yellow food colour
Cherries, for garnish

Method
Whip cream with icing sugar using an electric mixer till thick. Add lemon zest and essence and mix again. Add the food colour, and using a toothpick, make swirls. Set aside in the fridge.
For the tart, sift flour with cocoa, baking powder, salt. Add sugar and butter to a stand mixer and mix; add flour gradually. Finally, add yoghurt and cream to make a smooth dough.
Divide the dough into four parts. Roll it thinly and arrange in silicon tart dishes. Trim the sides, if required.
Prick the base with a needle and chill for 30 minutes.
Preheat the oven at 190°C and bake the tart for 15 minutes. Remove and set aside till completely cool.
Spread the prepared lemon cream on each tart and top with cherries. Serve.

• Food and Dining