WHEN LIFE GIVES YOU LEMONS

LIMONCELLO TIRAMISU INGREDIENTS

4 eggs, separated

150g golden caster sugar

2 x 250g pots mascarpone cheese

Zest 2 lemons

200g savoiardi biscuits (sponge fingers)

For the lemon syrup

Pared rind and juice of 3 lemons

75g golden caster sugar

4 tbsp limoncello liqueur

To serve
Thinly sliced lemon

Mint leaves

4 tbsp lemon curd

METHOD

1 Firstly make the lemon syrup. Place the rind, lemon juice and sugar in a small saucepan and add 100ml water. Gently heat until just simmering, stirring as you go until the sugar has dissolved. Simmer for 3-4 minutes. Remove from the heat to cool, stir in the limoncello and set the rind to one side.

2 Place the egg yolks in a large bowl along with the sugar and whisk until pale and fluffy. Beat in the mascarpone and lemon zest. Whisk the egg whites until soft peaks form and then fold into the mascarpone mixture.

3 Spoon a third of the mascarpone mixture into a rectangular dish measuring around 20 x 30cm. Dip half of the savoiardi biscuits in the cooled lemon syrup, allowing them to soak and soften a little and arrange over the mascarpone. Repeat this process finishing with a layer of mascarpone. 

4 Swirl the lemon curd over the top of the mascarpone, finely slice the cooked lemon peel and scatter over along with the lemon slices and mint leaves. Chill for 3 hours or overnight.

Tip…

If the lemon curd is a little thick for drizzling, simply warm in the microwave briefly until just loosened up a bit.

LEMON AND LIMONCELLO POSSET INGREDIENTS

500g 20 per cent fat beef mince
1 tbsp tomato ketchup
600ml double cream

150g caster sugar

zest 1 lemon

6 tbsp fresh lemon juice

3 tbsp Limoncello liqueur

150g raspberries

dessert biscuits to serve

METHOD

1 Place the double cream in a large, high-sided pan and stir in the sugar and the lemon zest. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat and stir in the lemon juice and Limoncello.

2 Strain through a fine sieve, cool a little and pour into four glasses. Cool and then chill for four hours or overnight in the fridge. Decorate with the raspberries just before serving.

If you want to keep this teetotal…

Omit the Limoncello and instead add an extra tablespoon of fresh lemon juice

POPPY SEED AND LEMON DRIZZLE MUFFINS INGREDIENTS

1 quantity shawarma spice mix*
2 eggs, beaten

125g butter, melted

250ml milk

zest 1 lemon

200g golden caster sugar

400g self-raising flour

For poppy seed and lemon drizzle muffins:

2 tbsp poppy seeds

75ml fresh lemon juice

35g each golden caster sugar and demerara sugar

METHOD

1 Preheat the oven to 180°C/R6 and line a 12-hole muffin tin with paper cases. Combine the eggs, butter, milk and lemon zest. Sift the flour into a large mixing bowl and stir in the poppy seeds and sugar.

2 Pour the egg mixture over the dry ingredients and fold in briefly taking care not to over-mix. Any lumps and bumps will make the end result all the better. Spoon into the prepared cases and bake for 20-22 minutes until firm, golden and risen.

3 Combine the lemon juice and sugars and stir until smooth. Prick the warm muffins with a tooth pick and pour the lemon mix over. Allow to stand for 5 minutes before transferring to a wire rack. Eat slightly warm or cool completely and store.

LEMON MERINGE ROULADE INGREDIENTS

5 egg whites

275g caster sugar

2 tbsp icing sugar

25g pistachios, roughly chopped

300ml double cream

8 tbsp lemon curd

METHOD

1 Preheat the oven to 200°C/180°C fan assisted/Gas 6. Line a Swiss roll tin measuring 33cm x 23cm with non-stick baking paper. Place the egg whites in a large clean bowl and whisk until firm peaks form. Add the caster sugar a spoonful at a time until glossy and firm. Spoon into the prepared tin and level off.

2 Bake for 10 minutes, reduce the temperature to 160°C/140°C/Gas 3 and bake for another 15-20 minutes until firm. Allow to cool for 10 minutes. Place a large sheet of non-stick baking paper on the work surface, dust with half the icing sugar and scatter with the pistachios. Turn the meringue out on to it and very carefully peel off the baking paper. Allow to cool completely.

3 Whisk the double cream until softly peaking and swirl the lemon curd in. Spread this over the meringue leaving a 1cm gap along the short edges. Carefully roll the meringue up from the long end using the paper underneath to help. Place on a serving platter and dust with the remaining icing sugar.