Simmer the cream for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into two small cups or serving glasses ...
Jasmine Smith is a recipe developer and tester at Dotdash Meredith ... In a large bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt until well combined.
3 Add the cinnamon stick. Place the chicken pieces on top of the onions. Scatter over the olives. 4 Quarter the preserved lemons, remove the pulp and cut the skin into strips. Scatter over the chicken ...