When life gives you lemons…make great meals with Mrs Crunch’s tasty recipes

ORANGES and lemons are the sunniest of fruits – and are at their best during the bleakest of months.

Both are packed with vitamin C and great for immunity.

Keep up the good spirit with Mrs Crunch easy and delicious lemon recipes

Here are three traditional recipes using lemons – but each tastes just as great with a squeeze of orange instead.

Lemon meringue pie

(Serves eight – 57p per serving)

Allow to cool completely before cutting or serve very slightly warm

Preparation time: 45 minutes.

Cooking time: 15 minutes.

YOU NEED:

• Morrisons The Best all-butter sweet pastry cases, 210g
• 400g caster sugar
• 430ml water
• 8tbsp cornflour
• 4 medium eggs
• 6 lemons, juice and zest
• 3tbsp butter
• Salt

METHOD: Preheat the oven to 170C/Gas 3. Combine 300g of the sugar, ½ tsp salt, and 350ml of the water in a pan and bring to the boil. Mix the cornflour with the remaining 80ml of water to make a smooth paste.

Gradually whisk into the boiling sugar mixture. Boil until thick and clear, stirring constantly. Remove from heat. Separate the eggs and in a small bowl, whisk together the yolks and lemon juice. Gradually drizzle into the hot sugar mixture, whisking continuously (while still off the heat).

Return pan to heat and bring to the boil, stirring constantly. Remove from heat and stir in the grated lemon zest and butter. Place mixture in the fridge and cool until lukewarm. In a large glass or metal bowl, combine the egg whites and ¼ tsp salt.

Whip until foamy. Gradually add the remaining 100g sugar while continuing to whip. Beat until whites form stiff peaks. Stir 180ml of meringue mix into lukewarm filling. Spoon filling into the pastry case and cover with the remaining meringue mix. Bake in a preheated oven for 15 minutes, until slightly brown.

Lemon curd

(Serves ten – 33p per portion)

If you don’t have caster sugar, whizz granulated in a food processor

Preparation time: 5 minutes.

Cooking time: 15 minutes.

YOU NEED:

• 3 lemons
• 450g caster sugar
• 110g butter
• 4 medium eggs, well beaten

METHOD: Zest one of the lemons and set aside the zest. Warm the lemons in the microwave for 50 seconds so it is easier to squeeze. Juice them and sieve out any stray lumps.

Add the juice, sugar, butter and zest to a microwaveable bowl and whisk until creamy. Cook in the microwave until the butter has just melted but the mixture isn’t hot – around 2-3 minutes, but keep checking.

Add the eggs and mix. Return to the microwave for 45 seconds, then stir. Return for a further 45 seconds. Stir. Keep going with 45 second intervals until you get a thick custard consistency, around 6 minutes.

Transfer to sterilised jam jars. This will store in the fridge for up to three weeks.

Lemon drizzle cake

(Serves 12 – 22p per portion)

Decorate with lemon slices and edible flowers

Preparation time: 15 minutes.

Cooking time: 50 minutes.

YOU NEED:

• 110g butter
• 170g self-raising flour
• 4 tbsp milk
• 170g caster sugar
• 2 medium eggs
• 1 lemon, juice and zest
• 3tbsp icing sugar

METHOD: Preheat the oven to 180C/fan 160C/gas 4. Grease and line a 2lb (900g) loaf tin with baking paper. Beat the butter, flour, milk, sugar, eggs and the lemon zest (reserve the juice for the drizzle) until smooth and creamy.

Pour the cake mixture into prepared tin and bake for 40 to 50 minutes.

Heat the lemon juice in the microwave for 45 seconds, and stir in the icing sugar. While still hot in the tin, pour the lemon juice mixture over the cake.

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