1-7 oz box Odense Marzipan Yellow food coloring, paste* or gel Star end of whole cloves or cardamom seeds

*Paste food coloring is generally preferred over liquid, as it won't change the consistency of the Marzipan, as the liquid may.

1. Roll Marzipan into a ball and make a well in the center. Add yellow food coloring. Knead in color.
2. Pinch off 36-38 pieces of Marzipan and roll into balls. Slightly taper ends. With tweezers or fingers press in star end of clove stem (bud removed) or a cardamom seed, rounding that end just a bit.
3. Leave smooth or, for a dimpled effect, gently roll lemon on fine hole side of a box grater or a nutmeg grater.
4. Place marzipan lemons on a plate and loosely cover with plastic wrap. Let dry overnight. Covered lemons will stay soft for one to two weeks at room temperature. They can be frozen for up to 3 months in an air tight container.