Mary Berry's creamy lemon ... so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin. To make the pastry, put the flour, butter and icing sugar into ...
Lemon drizzle cake is undoubtedly a British teatime speciality with endless recipe variations ... the icing Three tbsp lemon juice, approximately 225g icing sugar, sifted Method To emulate ...
To make the buttercream icing ... Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake.
For the filling, combine the lemon zest and juice ... use a free-standing mixer to whisk the egg whites until they form soft peaks when you remove the whisk. Gradually add the caster sugar while ...