lemon delicious

go straight to the recipe

Lemon desserts are the most universally popular desserts, particularly with men who say they never eat dessert.

The New York Times recently had an excellent deal for six months, and whilst I have very much enjoyed their restaurant reviews, a lot of their recipes seem very dated. I also subscribe to the daily Australian Gourmet Traveller newsletter and find the breadth of cultures and their integration into Australian food significantly different. I often try recipes from Australian Gourmet Traveller or pinch a germ of an idea to turn it into my own.

As most cooks would known very often the proffered picture does not equate to the actual end product. However, I have been looking for the perfect Lemon Delicious recipe for years, and the picture in The New York Times seemed to tick every box. …. very very delicious!

Method is pretty much the same however, I have weighed the lemon juice and rind. I started with my Swedish mixing tool and quickly realised it was not appropriate. However, I am not a fan of wooden spoons and instead used my silicon spatula, [colour coded so they are only used for sweet things or savoury depending on the colour.] Wooden spoons.no matter how well they are washed frequently smell of savoury flavours and wreck desserts. It’s an odd recipe in many ways but perfect.

One of the pleasures of working alone these days is not just that I don’t have hunt for anything, because it always goes back in the same place and my three wooden gadgets are never used for desserts. It did seem like a lot of sugar but it perfectly balanced. Do not use Meyer lemons it will be too sweet.

Lastly, I did not have the right sized dish and think something around 25cm x 20cm x 5cm [or more] deep would be perfect. The original recipe mentions the capacity of 1250ml always good way of checking.

AO 29 MARCH 2024