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Pretty In Pink

Published March 15, 2022

Celebrate late season citrus with a whole lemon torte

In the fall of 2021, I started interning at an organic farm because I can keep houseplants alive but basil and cilantro seemed to wither in my presence. One of the perks of the farm is an almost unlimited supply of citrus (calamansi, cara cara, blood orange, valencia, etc), so when I saw Kerri and Mark’s “whole-lemon torte” variation on the chocolate torte in Bittman Bread, my wheels started turning. I swapped out the lemons for sweet limes — a cross between Mexican limes and sweet lemons. The skins are thin, the juice is sweet, and the acidity is relatively low — similar characteristics to Meyer lemons they suggested in this variation.

For the icing, I combined 1 1/2 cups confectioners’ sugar and 2 1/2 tablespoons of hibiscus vinegar (I found this locally). I highly encourage you to try fruit vinegar in your next flat icing. The slight tang from the vinegar balances the confectioners’ sugar, and the hibiscus is a nice floral note with the lemon.