Atlantic Beach Pie

For the Crust:

6 ounces saltine crackers (170 g; about 52 saltine crackers)

8 tablespoons unsalted butter, melted and cooled (4 ounces; 113 g)

1 1/2 ounces granulated sugar (45 g; 3 tablespoons)

For the Filling:

1 (14-ounce) can sweetened condensed milk

1/4 cup (60 ml) heavy cream

2 large eggs

1 tablespoon grated lemon zest plus 2/3 cup (160 ml) juice from 3 lemons 

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Topping:

1 cup (240 ml) heavy cream, chilled

1 ounce granulated sugar (28 g; 2 tablespoons)

3/4 teaspoon vanilla extract

Flaky sea salt (such as Maldon), optional

For the Crust: Adjust oven rack to middle position and heat oven to 350°F (175°C). In a medium bowl, crush crackers into uneven coarse crumbs by hand. Add butter and sugar. Continue using hands to mix until crumbs are moistened, breaking up any remaining larger pieces.

Transfer saltine mixture to a 9-inch metal pie plate and spread into an even layer. Using a flat-bottomed measuring cup or drinking glass, compress firmly into pan; this will naturally push the crumbs up the sides of the pan. Continue pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Place pie plate on rimmed baking sheet and bake until light golden brown and fragrant, about 15 minutes.

For the Filling: Meanwhile, in a medium bowl, whisk condensed milk, cream, eggs, and lemon zest until fully combined. Whisk in lemon juice until fully incorporated (mixture will appear a bit runny).

With pie plate still on sheet, pour filling into warm crust. Bake pie until edges are beginning to set but center still jiggles when shaken, 17 to 19 minutes. Transfer pie to wire rack and let cool completely, about 1 hour. Cover and refrigerate pie, until fully chilled, at least 4 hours or up to 3 days.

For the Topping: In the bowl of a stand mixer fitted with a whisk attachment, whisk cream, sugar, and vanilla extract on low speed until sugar is fully dissolved and mixture is foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 1 to 3 minutes. Alternatively, whip cream by hand. Using a rubber or offset spatula, spread whipped cream evenly over top of pie. Sprinkle with flaky salt before serving, if desired. Serve.

Shahi Tukda / Double Ka Meetha

Sugar - 1 cup

Cardamom powder - 1 tsp

Saffron - few strands

Lemon juice - 1 tsp.

Milk - 1 cup

Condensed Milk - 1/4 cup

Ghee - 1 cup

Bread - 3 slices, edges cut off and then cut diagonally (let dry until all moisture is evaporated)

Chopped Dry Fruits and Nuts

Bring Sugar, Cardamom powder, Saffron strands and 1 cup Water to boil in a sauce pan. Stir in Lemon juice and remove from heat.

Bring Milk and Condensed Milk to boil in a medium heat. Keep on stirring and cooking until it reduces to half its original quantity.

Heat Ghee in a skillet and fry the Bread slices until golden. Soak them in Sugar Syrup and transfer to the serving platter. Pour prepared Rabdi on top of the Bread slices.

Garnish the fried Bread slices with chopped Dry Fruits and Nuts.

Meyer Lemon Cake

Cooking spray

2 medium Meyer lemons, scrubbed (about 8 ounces total)

1 1/4 cups granulated sugar

3 large eggs

1/2 teaspoon vanilla extract

2/3 cup, plus 1 teaspoon fruity extra-virgin olive oil, divided

1 3/4 cups (about 7 1/2 ounces) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup (4 ounces) powdered sugar

1 tablespoon unsalted butter, melted and cooled

2 to 3 teaspoons whole milk

Preheat oven to 350°F. Lightly coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray and line with parchment, leaving a 1-inch overhang standing up on all 4 sides. (Don't fold the parchment overhang over the edges of the pan. You want the parchment to give you a little extra height.)

Juice and zest 1 of the lemons; set aside 1 teaspoon zest and 1 tablespoon juice. Trim 1/4-inch off each end of the remaining lemon; cut lemon into quarters and remove any seeds; transfer to blender jug. Add sugar and reserved 1 teaspoon zest; process in blender until lemon is broken down and mostly liquified, 10 to 15 seconds. Add eggs, vanilla, and 2/3 cup olive oil; process until smooth and emulsified, 5 to 10 seconds. Add flour, baking powder, baking soda, and salt. Process until just combined and a smooth, thick batter is formed, 10 to 15 seconds, stopping to scrape down sides and gently stirring every 5 seconds. Pour batter into prepared pan.

Run a small, sharp knife through the top center of batter about 1-inch deep. Drizzle remaining 1 teaspoon olive oil down center-line of batter.

Bake the bake until a wooden pick inserted into center comes out clean, 50 to 55 minutes, tenting top with foil after 40 minutes, if needed, to prevent overbrowning. Let cool in the pan for 10 minutes, then using parchment overhang as handles, carefully remove cake from pan. Transfer to a wire rack; remove parchment paper and let cool to room temperature, about 1 1/2 hours.

Whisk together powdered sugar, melted butter, 2 teaspoons milk, and reserved 1 tablespoon lemon juice in a small bowl until smooth. Whisk in remaining 1 teaspoon milk as needed to reach a thick yet pourable consistency. Pour over cooled cake and spread to evenly cover top; garnish with remaining zest as desired. Let stand until glaze is set, about 20 minutes, before slicing and serving.