Lemon Meringue Pancakes

Serves 4 Ingredients Method

4oz plain flour

Pch of salt

1 egg

1⁄4 pint of milk

1⁄4 pint of single cream

Finely grated rind of

1 lemon

4tablsp of lemon curd

2 egg whites

4 oz caster sugar

Make up a smooth batter, using the flour, salt, beaten egg, milk, cream and grated lemon rind. Use the batter to make 8 pancakes. Spread each one with a little lemon curd and roll up. Place in a lightly greased oven-proof dish. Whisk the egg whites until stiff, but not dry. Gradually whisk into the caster sugar. Put the prepared meringue mixture into a piping bag with a large start nozzle. Pipe a generous squiggle of meringue the length of each pancake. Put into a moderately hot oven for 12-15 minutes until the meringue is just lightly golden. Serve immediately.

Lemon Bakewell Tart

Serves 6 Ingredients Method

1⁄2 lb short crust pastry

2 tblsp of lemon curd

4oz of butter

4oz of castor sugar

1 egg, beaten Juice and grated rind of 2 lemons

4oz of ground rice

Roll out pastry and use to line a 82 flan dish. Melt the butter in a saucepan and stir in caster sugar, beaten egg, lemon juice, grated rind and ground rice. Spread lemon curd over the base of the pastry case and top with ground rice mixture. Make in moderate oven for 35-40 minutes. Allow to cool slightly and then dredge the top of the tart with icing sugar.


Serves 8 Ingredients Method
8 lemons

2oz citric acid

10oz tartaric acid

2lbs granulated sugar

3 pints of boiling water

Finely grate the rind from the lemons and squeeze the juice. Put the citric and tartaric acid into a large bowl or jug and pour over the boiling water. Add the sugar, lemon rind and juice and stir until the sugar is dissolved. Leave overnight before straining into bottle. This will keep in the fridge for up to 4 weeks.