Make the pasta dough

• Mix the flour with the egg yolks and turmeric to make the yellow dough.
• Blend the spinach and work it into part of the flour to make the green dough.
• Wrap both doughs and let them rest.

Make the ricotta filling

• Combine the ricotta, grated Parmesan, salt, pepper and lemon zest.
• Mix until smooth.

Shape the lemon ravioli

• Roll out the yellow dough thinly and cut lemon shapes with the cookie cutter.
• Place filling on half of the shapes, wet the edges and seal with a second shape.
• Cut leaves from the green dough, wet the ravioli and press a leaf on each; score a line down the middle with a knife.

Whip the ricotta for the crostini

• Whip the ricotta until light and fluffy.
• Top with honey and lemon zest.
• Spread on the toasted bread and finish with flaky salt.

Bread and fry the chicken Milanese

• Pound the chicken breasts thin.
• Coat in flour, then beaten egg, then breadcrumbs.
• Fry in hot oil until golden and cooked through.

Make the lemon arugula salad

• Shave thin slices of Parmesan.
• Whisk the olive oil, lemon juice, salt, pepper and minced garlic into a dressing.
• Toss the arugula with the dressing and Parmesan.

Mix the lemon drop cocktails

• Shake the vodka, lemon juice and sugar with ice.
• Strain into glasses.

Cook the ravioli in brown butter

• Brown the butter in a pan.
• Boil the ravioli in salted water until they float.
• Toss the drained ravioli in the brown butter.

Make the lemon sorbet

• Blend the lemon juice with sugar and water and churn in the ice cream maker.
• Hollow out the lemon shells and freeze them.
• Spoon the sorbet into the frozen lemon cups.

Bake the graham cracker crusts

• Crush the graham crackers and press into the muffin pan.
• Bake until set.

Cook the lemon filling

• Warm the lemon juice, water, sugar and cornstarch until thickened.
• Slowly whisk the warm mixture into the egg yolks.
• Add lemon zest and butter, then spoon into the crusts.

Top with meringue

• Whip the egg whites with sugar to stiff peaks.
• Pipe over the pies and toast with a kitchen torch.