Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl, add 2 tablespoons of sugar, 1 teaspoon of salt, and half the olive oil, and season with pepper.
Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and ...
This year she’s made a cake with different flavors but the same spirit. The Meyer lemon pistachio king cake from Molly's Rise and Shine is topped with meringue chunks and puppy chow, candied ...