Most homemade lemon blueberry cookies don't require refrigeration and can actually lose their texture and flavor in the fridge. For a longer shelf life, freeze in a freezer-safe container for up ...

Fold in the lemon zest and juice, to taste, then scoop the mixture into a piping bag fitted with a 1cm/½in straight nozzle. Place one of the pastry thins on a serving plate. Pipe blobs of cream ...

Set aside. In a medium mixing bowl, stir together blueberries, lemon juice, sugar and corn starch. Pour blueberry mixture onto the bottom layer. Sprinkle the remaining oat/walnut mixture onto the ...

Add the lemon zest. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Sift the flour and baking powder into the bowl.