Candied Lemon with Whipped Feta & Pistachio-Chili Crumble
A delightful dessert featuring sweet candied lemons, creamy whipped feta, and a crunchy pistachio-chili crumble, perfect for any occasion.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the Candied Lemons
- 2 small lemons, very thinly sliced, seeds removed For easy enjoyment.
- 200 g granulated sugar For candying the lemons.
- 250 ml water Base for the syrup.
For the Creamy Filling
- 200 g feta cheese, creamy and tangy The star of the filling.
- 150 g cream cheese, smooth and luscious Enriches the texture.
- 2 tbsp sour cream For a hint of tartness.
- 1 tsp rosewater Optional, adds floral nuances.
- Fresh cracked pepper To taste, enhancing the flavor.
For the Crust
- 100 g savory crackers Rosemary or sesame flavor recommended.
- 50 g roasted pistachios, unsalted Providing a rich crunch.
- 60 g unsalted butter, melted Lending moisture and richness.
For the Topping
- 40 g chopped toasted pistachios For added crunch and flavor.
- 1/2 tsp chili flakes For a spicy kick.
- 1/4 tsp flaky sea salt To balance the sweetness.
- Drizzle of honey For garnish.
- Edible rose petals Optional, for a visual feast.
Instructions
Candying the Lemons
- In a medium saucepan, pour the granulated sugar and water, stirring until dissolved.
- Once the mixture is at a gentle simmer, carefully add the thin lemon slices in a single layer.
- Allow them to simmer gently for 35–40 minutes, flipping halfway for even candying.
- The lemons should become translucent and glossy; let them cool on parchment paper.
Whipping the Filling
- In a food processor, combine feta cheese, cream cheese, sour cream, rosewater (if using), and cracked pepper.
- Blend until ultra-smooth and creamy; cover and chill in the refrigerator for about 30 minutes.
Making the Crust
- Pulse the savory crackers and roasted pistachios until fine crumbs.
- In a bowl, combine this mixture with melted butter, then press it into a lined springform pan.
- Chill while preparing the cheesecake layers.
Assembling the Cheesecake
- Spread the whipped feta mixture over the chilled crust, smoothing the top.
- Arrange the candied lemon slices artfully over the top to create a mosaic pattern.
Adding the Crumble and Finishing Touches
- In a small bowl, mix chopped pistachios, chili flakes, and flaky sea salt; sprinkle this over the candied lemons.
- Drizzle lightly with honey and scatter edible rose petals on top.
- Chill in the refrigerator for at least one hour before serving.
Notes
Patience is key when candying lemons. Avoid high heat to prevent burning. Can substitute cream cheese with Greek yogurt for a healthier version.