You probably wouldn’t grab a lemon and bite right into it in the same way you would eat an apple or pear. Instead, lemon juice and lemon pulp are usually consumed as recipe building blocks, and most ...
Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses ...
After attempting to make a Swiss roll only once with James Martin’s recipe, I felt like I was more prepared when it came to the rolling element. To make the sponge and lemon butter icing ...