Pistachio Cake with Lemon Cream
Mor’s pistachio cake strikes again, this time with a wonderful and tangy lemon cream. With all the love I’ve got for the nutty version, I just had to try it out with pistachios. I even added a lemon cream, the one I’ve already used in lemon berry tartlets. The inspiration for the square shaped cake is from Cyril Lignac’s book La Pâtisserie, where he uses a similar lemon cream, but surprisingly with less butter and sugar.
Lime Meringue Cookies
Yup, limes! I know, you can only find limes here in Jerusalem around the last two weeks of August. But somehow I was lucky enough to get the last limes of the season. Come to think of it, this season is pretty nuts. It’s the end of September and yet the weather is warmer than August. So maybe I shouldn’t be astonished that limes are still here. I squeezed the limes to the last drop and made myself these wonderful lime meringue cookies.
Lemon Mint Meringue Pie
I got a postcard from New York. Well, a greeting card kind of postcard. Loren, a good friend, and Oscar, his adorable dog, sent it. They used to live here once. On the postcard there’s a beautiful drawing of a classic lemon meringue pie. On the back, there’s a recipe. I love postcards, but this one spoke to my heart.
Lemon Halva Tart
Not long ago I got a gift – a Lebanese baking book full of interesting recipes and cool ideas. One of the recipes that popped out at me was a classic lemon tart with a twist. What twist? Halva! How does it work? It works perfectly!
Lemon Pistachio Sufganiot
After spending an entire day deep in oil in search of the perfect sufganiot, I faced another dilemma: what cream to put inside? I was so sure I was going to make sufganiot filled with homemade pistachio spread. By the end of the day, I was struck with another idea; fill the sufganiot with lemon pistachio mousseline cream that I used once for filling éclairs. I got wonderful, tangy sufganiot.
In the past few weeks I’ve been going through krembo fever like it’s the middle of winter. Since I started making krembo (crembo) from Swiss meringue instead of Italian meringue, it became more fun to make them and safely serve them to the people I love. Like my sister, who didn’t feel well last week and was stuck at home. I made her a ruby krembo from lemon and raspberry, so pink and sweet and fruity.
The pistachios I brought from Bronte in Sicily last summer are just about to end. I bought 4 kilograms that I used in a variety of desserts. I saved the very last pistachios for a special dessert that won my heart (and stomach) at the end of the trip: cassatina. A festive Sicilian cake filled with sweet ricotta cream, covered by green pistachio marzipan and decorated with candied fruits.
Lemon Berry Tart
A couple of weeks ago we held a goodbye party for Betty and David, good friends. She’s American, he’s Israeli, and together they’re the perfect mix, just like this pink lemon berry tart combination. After about a decade living here, they decided to move to chilly Boston. They met and got married here, and I had the honor to make them their wedding cake. It was a three-tier tres leches cake, soaked in three different kinds of milk. One of them (evaporated milk) doesn’t exist here and so it had to make it all the way here from the States just for this divine cake. I have to recreate this recipe and put it up here one day.
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