Citron Fromage

The best dessert in the world! Melts in the mouth, sweet and tangy. Beautiful! Directly translated it means Lemon Cheese but really has nothing to do with that at all!

4 eggs – separated
6 tbsp caster sugar
Zest of 1 lemon – grated
1 envelope of gelatin
Juice of 1 lemon
50g dark chocolate (70% cocoa content or more)
Whipping creme – optional
  • Beat the egg yolks with sugar until light and fluffy
  • Add the grated lemon zest to the yolks
  • Beat the egg whites in a separate bowl until stiff (to ensure stiff enough try the upside down bowl trick….if it doesn’t fall out it is done! Better be sure before you try! ­čÖé )
  • Pour the lemon juice into a saucepan and dissolve the gelatin in it over very low heat. As soon as it has dissolved, turn off heat and allow to cool
  • Once cool, add the gelatine to the egg mixture
  • Chop the chocolate into very small pieces and stir into the mix
  • Fold in the egg whites gently. Don’t knock it around too much or you will lose┬áthe light, airy feel of the dessert
  • Pour into a glass bowl and allow to set for 1 to 2 hours in the fridge – you can also pour into several smaller pots if you want to serve the dessert┬áindividually
  • If you like whipped cream, add the juice of two lemons rather than one. Just before serving, whip the cream and spread or pipe it on top of the souffle. By using two lemons rather than one you create a much sharper flavour that contrasts well with the whipped cream
  • This really is the closest to heaven I get when it comes to food! It brings me back to being a child and if my family are not quick the whole bowl is gone before they have even had a chance to taste it!

Lemon and Garlic Aioli

My version is all about the lemon flavour (by now you must have realised I really, really like lemon!) The garlic is there, but subtly so.

1 garlic clove – crushed with back of knife or with pestle and mortar to make paste
1/2 tsp salt
2 egg yolks preferrably at room temperature – medium sized
5 tbsp lemon juice
Grated zest of half a lemon
180ml oil – (vegetable not olive)
80ml extra virgin olive oil (to give best flavour)
1 tsp warm water to thin


  • Whisk the garlic paste, salt, egg yolks, and 3 tsp of the lemon juice in a heavy bowl until the mixture is light and creamy
  • At high whisk speed, add the oils to the yolk drop by drop. Increase oil to a thin stream and continue whisking until you have incorporated all the oil
  • If the a├»oli it too thick, whisk in the warm water to thin
  • Stir in the remaining lemon juice, most of the grated lemon zest and adjust seasonings
  • When ready to serve, sprinkle remaining lemon zest on top


Top Tips

Use this aioli in sandwiches, salads, or as a sauce for meats, fish, and vegetables.

If you have no time or patience to make this you can cheat and simply add a bit of garlic and grated lemon zest to ready made mayo!


Lemoned Fish Goujons and Chips

Fresh fish fillet, lemon breadcrumbs and homemade oven chips with garlic, lemon aioli…yum! The children love this and always want to make their own strips of fish!

Lemon Breadcrumbs
Salt and pepper to taste
Grated zest of 1 lemon
2 slices of toast – seedy bread is good
Lemon and Garlic Aioli – as in Lemon recipe section
(or the cheats version:
Good quality mayo
Clove of garlic – crushed
Grated zest of half a lemon)
Oven Chips
2 jacket potatoes
2 tbsp olive oil
Salt to taste
Fish Goujons
300g white fish fillet – cod, lemon sole, haddock all good
1 egg
  • Preheat your oven to 200C
  • Halve your washed jacket potatoes and thinly slice. Put in a pot of cold water and bring to boil, Once the water boils, drain the potatoes and toss in 2 tbsp olive oil.
  • Place potatoes on baking sheet line oven tray and sprinkle with salt.
  • When oven warm, place slices of toast in it and let them go brown and crisp – time will depend on thickness
  • Place crisp bread in food processor and whizz until crumbs with the salt, pepper and grated lemon zest
  • Pour onto a large, flat plate
  • Make lemon and garlic aioli as per recipe in Lemon section or to make cheats version – put amount of mayo you want to serve into a bowl. Add crushed garlic and grated lemon zest and stir to combine. Leave in fridge and let flavours combine
  • Pour flour onto large flat plate
  • Crack egg into bowl and stir with fork to combine
  • Slice the fish into strips
  • Let the children roll the fish strips in flour, then into egg and finally into lemon breadcrumbs.
  • Once covered, lay on a baking sheet covered oven tray
  • Place potatoes in oven – they will need between 25-30 minutes depending on thickness. Keep an eye on them, they are done when brown and crisp
  • The fish will need about 15 minutes – maybe more if you have made large strips. Put them into the oven so that they will be done at the same time as the potatoes.
  • Serve with peas, mange tout or broccoli – anything green looks nice on the plate

Top Tip

Use the lemon breadcrumbs with any meat – especially gorgeous with veal and chicken!