Meyer lemons aren't interchangeable with other lemons. If you can't find them, check out our Lemon Shred Marmalade recipe at www.canadianliving.com.
Tangy lemon curd, light g?ise sponge layers, whipped cream and crunchy cookie streusel make this torte the ultimate lemon cake experience. Garnish with fresh or Candied Lemon Slices.
Traditional preserved lemons take a month to soften into gelatinous, tangy pickles. This quicker method yields similar results in just five days. Use thin-skinned lemons, preferably organic or Meyer, for the best texture and floral flavour.
The lemon biscuit and custard add a freshness to this finest of all June desserts. Garnish with a curl of lemon rind.
Syrup-poached lemon rind is a lovely garnish for this crowd-pleasing dessert.
Special occasions call for special desserts, and this one fills the bill. Moist lemon cake, a bright lemon custard and a simple lemon icing come together to create the ultimate springtime dessert. Look for edible flowers at cake-supply stores. If unavailable, use sugar-coated gumdrops instead.
Freshly squeezed lemon juice is key for the best flavour. If you don't have a citrus reamer, cut the lemons in half and insert a fork into the cut sides, twisting to release the juices. Just be sure to strain the juice through a fine-mesh sieve to remove the pulp.
A layer of dark coffee syrup conceals a tangy sweet lemon base. Garnish with a knotted strip of lemon peel.
