Lemons really are a desert island must-have ingredient: they offer a refreshing end to any meal in desserts, and certainly add zest to fish recipes and Middle Eastern food. Enjoy Delia's cheesecakes and other lemony treats.
This is a first cousin of a Bakewell tart, using home-made lemon curd instead of jam, which I think goes very well with the flavour of almonds.
Meringue should be wafery crisp on the outside and soft and marshmallowy within.
Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.
Lots of lovely recipes call for lemon curd and, once again, it’s something that is never the same when shop-bought.
Lovely lamb kebabs are reminiscent of the sort of food cooked all over the Mediterranean so if the sun's shining, dust off that barbecue and get cooking!
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
Serve warm with well-chilled creme fraiche, it's also good served chilled.
Chicken with a creamy lemon sauce used to be a very popular dish and definitely deserves a revival, as it's an easy way to jazz up a simple roast chicken.
This is the definitive Lemon Drizzle cake, and we have used four lemons. There’s almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
A friend asked ‘Can you make iced poppy seed muffins as good as a famous coffee-shop chain?’ Answer, decidedly yes, but with add-ons. Much lighter, moister, much much more lemony without all the additives. And guess what? One fifth of the price!
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