Meringue does double-duty in this meringue-topped lemon sponge cake: Beaten egg whites lighten the lemon and butter cake batter, which is baked until tender and just set. A generous amount of Italian ...
Ruth Rogers and Rose Gray of the River Cafe in London devised this ingenious method for making sorbet using a whole lemon — peel and all! You might think the lemon flavor would be too intense, but ...
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