preserved lemons

Preserved lemons are a key ingredient in Moroccan cooking. The Moroccans put them in tagines and salads. They become sweet and mellow after pickling and are a sort of tangy condiment, pepping up the flavour of anything you stick them in. You only need a small amount finely chopped but according to John Gregory-Smith in his Moroccan cookbook Orange Blossom and Honey, you can also cut a slice and put it in your martini. Lemons are really healthy too, and good for your immune system, liver function, eyes and is the only food in the world that is anionic, which makes them really beneficial to your health. Continue reading

lemon tarts

These tartlets take about 10 minutes to make and another 2 hours to chill. Buy good quality ready made sweet tartlet shells (available in supermarkets) and after they have set, dust with icing sugar, and possibly a raspberry or decorate your way.

Makes approx. 32.

Sweet tartlet cases
3 whole eggs
3 whole egg yolks
3/4 cup of sugar
1 tablespoon of lemon zest
2/3 cup of fresh lemon juice
2/3 cup of butter
1/2 cup full fat sour cream


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