Don't toss those lemon peels after you've squeezed out all the juice. We've listed a number of uses for lemon peels, from ...

To make the lemon syrup, place the lemon rind and juice in a small pan with the sugar and 100ml/3½fl oz water. Simmer over a medium heat for 3–4 minutes until the sugar has dissolved and the ...

To make the cake, using an electric mixer on medium speed, beat all ingredients, except the eggs and almonds, for 2 minutes. Add eggs, increase speed to high and beat for 5 minutes. Spoon batter ...

Maybe you think you need to look far and wide for something exciting to add to your lemonade, but sometimes, a pantry staple ...

Method For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon.

This rhubarb liqueur is a game-changer for transforming simple drinks into something far more special, from cocktails to soft ...

3/4 cup granulated sugar 1/3 cup all-purpose flour 3 large eggs, separated 2 tablespoons unsalted butter, at room temperature 1 cup skim milk 5 tablespoons fresh lemon juice 1 teaspoon finely ...

Lemon confit can be refrigerated for several months, but if you don't want to make your own, jarred Moroccan preserved lemons are a fine substitute.