Nearing the end of meyer lemon season, now is the time to make your last batch of meyer lemon sorbet. Meyer lemons are sweeter and more floral in flavor than regular lemons. Not quite tart enough for lemonade, but spectacular in curds, tarts, sorbets, and other desserts. Here, the meyer lemon sorbet pairs well with a lusciously moist saffron turmeric cake.

Argan oil whipped cream adds a certain nuttiness to the completed dish, as of course does the crunchy almond brittle. A bit of fresh thyme completes the dessert, chosen because meyer lemons (unlike regular lemons) contain thymol, the essential flavor oil found in thyme. Below, the recipe in its entirety.

Saffron Turmeric Cake
1 stick (1/2 C) unsalted butter, in 1 inch cubes
1/2 C warm water
2 tbsp turmeric
1 small pinch saffron
1 C sugar
1.7 oz all-purpose flour
0.7 oz whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1/4 tsp sour cream

Preheat the oven to 350 F.

Prepare muffin tins with butter and flour, and set aside.

In a large saucepan, steep the saffron in the water. Whisk the flours, salt, and baking soda together, and set aside.

Add the butter and turmeric into the saffron water, then turn on the heat and simmer until the butter melts. Remove from heat.

Whisk in the sugar, but don't panic if it doesn't dissolve. Whisk in the flour mixture. Whisk in the egg and then the sour cream, until the color is even.

Fill the prepared muffin tin.

Bake for 20 minutes. Don't worry about it setting fully - it will finish setting as it cools.

Makes 10 muffin-sized cakes.

Serve with meyer lemon sorbet and almond brittle (recipes below), and some fresh thyme leaves.

Meyer Lemon Sorbet
* 470 gm meyer lemon juice
* 80 gm glucose syrup
* 80 gm agave nectar
* 80 gm sugar
* 100 gm water
* 1/2 tsp guar gum (or substitute pectin or a commercial sorbet stabilizer)

Blend together. Freeze in your ice cream churner as per usual.

Argan Oil Whipped Cream
Heavy cream
Sugar
Argan oil

Mix to taste and beat until whipped.

Almond Brittle
Sliced almonds
Water
Sugar
Cream of tartar

Toast sliced almonds in a dry pan on the stove until they start to brown and smell delicious. Set aside.

Heat the water, sugar, and a bit of tartar in a saucepan until it is lightly golden, a bit paler than you eventually want it to be. Stir in the toasted almonds, and spread on a silpat to cool and set.