Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the ...
Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...
Stir in the cream ... extra lemon zest if needed (see tip below). Spoon the sauce over the chicken and garnish with the fresh thyme. Serve with the rice or potatoes and vegetables. This recipe ...
If you’re looking to improve your salad game, we have some delicious new recipes that ... The simple vinaigrette brings everything together, with goat cheese adding a creamy finish.