Place the butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment; set aside.
Use the butter wrappers to grease the inside of a 9-inch springform pan and sprinkle with the flour, rotating to coat the bottom and sides of the pan; discard excess flour.
Add the sugar to the butter; mix at medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl once or twice.
Using a large spoon or rubber spatula, gently fold in the vanilla, lemon juice and zest.
Set the cake pan on a rimmed baking sheet and bake 45-50 minutes, until the top is golden brown and the center is set.
Combine the sugar and water in a shallow saucepan and heat over medium-high until the sugar dissolves and the mixture comes to a strong simmer.
Working in batches, add the lemon slices and continue to simmer, turning the slices occasionally, until the peels turn translucent, 6-7 minutes, depending on the thickness of the slices.
Reserve the remaining syrup to mix with mineral water or club soda for a light spritzer, or to add to a citrus-based cocktail that calls for simple syrup.
Per serving: 339 calories, 7 g protein, 30 g carbohydrates, 23 g fat (12 g saturated), 113 mg cholesterol, 108 mg sodium, 3 g fiber.
In a double boiler, or a metal bowl set over a pot of simmering water, combine lemon juice, butter and sugar; stir until the mixture is warm, the sugar dissolves and the butter melts.
Using a measuring cup with a handle, measure out 1-1½ cups of the lemon-butter mixture and drizzle it in a thin, slow stream into the eggs, whisking to prevent them from cooking into clumps.
Slowly pour the entire egg mixture back into the lemon-butter mixture on the stove, again in a thin stream, whisking until fully incorporated.
Spoon the curd into the strainer, then use a rubber spatula to gently stir and scrape across the wire mesh.
Transfer to an airtight container, then place plastic wrap on the surface of the curd to keep a skin from forming.
Per 2-tablespoon serving: 95 calories, 2 g protein, 13 g carbohydrates, 4 g fat (2 g saturated), 61 mg cholesterol, 30 mg sodium, 0 g fiber.
Heat the 4 tablespoons extra-virgin olive oil in a large frying pan over high heat.
Remove from heat and serve hot, drizzled with extra-virgin olive oil and topped with Parmesan.
Per main-course serving: 699 calories, 20 g protein, 77 g carbohydrates, 38 g fat (7 g saturated), 10 mg cholesterol, 866 mg sodium, 6 g fiber.
Use a slotted spoon or spider to remove them from the water and place in a strainer set over a mixing bowl.
Add the garlic cloves to the water and simmer until easily pierced with a fork, 2-4 minutes; drain.
Remove the lemons and lay them in a single layer on a rectangular glass baking dish, leaving space at one end.
Per 2 teaspoons: 36 calories, 1 g protein, 3 g carbohydrates, 3 g fat (0 g saturated), 0 mg cholesterol, 1 mg sodium, 1 g fiber.