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! šŸ™‚ )
  • 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 loseĀ the 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 dessertĀ individually
  • 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 Drizzle Cup Cakes

Tangy but sweet and so moist…. I have spent a long timeĀ adapting and playing withĀ thisĀ recipe and I have to admit that I have not tasted better ones anywhere!

Makes 12ish big ones, 24 smaller and prob lots of mini ones (have not tried!!)

200g soft butter
200gĀ caster sugar
4 medium eggs
200gĀ self raising flour
Grated zest of a lemon

Lemon Syrup (use this unless you have made Candied Lemon Peels in which case you can use the left over syrup from that recipe)

75gĀ caster sugar
5 tablespoons lemon juice


200g full fat cream cheese
100g butter
600g icing sugar
Grated zest of 1 lemon
1 tsp lemon juice



  • PreheatĀ oven to 180C
  • Put sugar, butter and lemon zest in a bowl and mix together till creamy and fluffy
  • Beat eggs lightly in separate bowl and slowly add to mix using medium speed. If mixture curdles add a little of the flour. Once egg and butter are combined well, mix in remaining flour at slow speed
  • Divide mixture between cases. If making large cupcakes bake for 18-20 min, if smaller, 10-15 –Ā  you want them golden and springy to the touch when they are done
  • Leave to cool for 10 minutes then prick tops with a skewer and while still warm soak each one with the lemon syrup using a pastry brush.


  • Put in small saucepan and bring to boil while stirring to dissolve sugar. Allow to cool completely before using. Will keep in fridge for a month in airtight container.


  • Combine ingredients until light and fluffy. If too runny add a little more icing sugar.

The Magic of Lemons

After my chocolate passion spell, followed by a week on holiday with lots of marshmallow roasting and cream teas, I wanted a healthy theme and one that included a food I could cook and use mostly for savoury recipes. When I then read on the Discovery Health website that Vitamin C promotes the production of collagen (a protein that encourages cell growth and promotes skin firmness) I knew that lemon would be a good choice!

It has been lovely using lemon in all my recipes, from breakfast to dinner, and apart from feeling positively refreshed, I am sure my skin looks better! Furthermore, our home has gained a wonderful subtle scent of spring ā€“ without me even needing to clean!

Lemon is well-known for having a multitude of health benefits, the main ones being strong antibacterial, antiviral, and immune-boosting powers. They also act as a weight loss aid due to the fact that they induce the liver to create bile which is a juice that dissolves the fat in your food (more on this in a great article on During this process. the juices also clean out your liver. If these are not enough reasons to enjoy some of my recipes, read on to discover more glorious secrets about this little yellow gem!

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