Lemon

To make a fizzy version of this recipe, use seltzer or sparkling water.

This cake doesn’t rise very much, so don’t be surprised if it is shorter than you expect.

If you have enough tartlet pans, use a second one over each to line the dough during baking to keep the crust from shrinking down the sides. You can also line the tartlet shells with parchment paper and dried beans; the shells will take a few minutes longer to bake.

Keep the apricots submerged in the poaching liquid, or they will turn brown. Mixed with seltzer water, the poaching liquid makes a refreshing apricot fizz.

For individual servings, divide the pudding among six 6-ounce ramekins; reduce the cooking time to 25 minutes.

Use the juice of these lemons for the mousse, and use some of the syrup for lemon sauce. Make this recipe a day before the mousse.

The sauce can be refrigerated in an airtight container for up to 3 days. Warm over gentle heat just before serving.

The lemon slices can be stored in an airtight container at room temperature up to 1 day.

The crêpes can be made 1 day ahead and refrigerated, wrapped in plastic wrap. To reheat, wrap them in foil and warm in a 200°F oven.