Lemons

chicken • onion, thinly sliced • soaked chickpeas • black pepper • cinnamon • salt • butter • oil • fennel (about 4 bulbs / 1 kg) • lemon (for serving)

white baking chocolate (200 g) • unsalted butter (125 g) • eggs • granulated sugar (80 g) • all-purpose flour (50 g) • shredded coconut (100 g) • lemon • powdered sugar • salt

almond flour (125 grams) • plus 1 tablespoon fructose or other natural sweetener (205 grams) • egg whites • lemons • soy cream or heavy cream (soy cream for those sensitive to lactose) • whole eggs • egg yolks • lemons

cucumbers • lemon • fresh mint leaves • natural honey (about 21 grams) • pure, clean water (about 500 ml)

lemons • basil leaves • sugar (150 grams) • cornstarch (Maizena) • eggs • mascarpone (250 grams) • sugar (80 grams) • eggs • butter cookies (such as Petit Beurre or similar) • unsalted butter, softened (25 grams)

boneless, skinless chicken breasts (preferably free-range) • plain yogurt (homemade for me) • cumin seeds • fresh ginger, about 1 1/2 inches (4 cm) • lemon (fresh from the garden for me) • garlic cloves • onion • tomato purée (about 200 ml, homemade with garden tomatoes) • heavy cream (about 200 ml) • ghee (about 50 grams) • turmeric • chili powder •

monkfish tail (about 14 oz / 400 g) • large fennel bulb • lemons (preferably fresh-picked, if available) • heaping tablespoons skyr • Salt and pepper • heaping tablespoon Mediterranean-style spice blend

thick cod fillets • Juice of 1 lime • About 10 fresh sage leaves • olive oil (45 ml) • small preserved lemon (in salt or oil) • vanilla bean • Flaky sea salt, black pepper

marinated bird’s eye chilies (about 700 grams, from my trip to the Marquesas) • marinated Polynesian chilies (about 400 grams, from my trip to the Marquesas) • red Caribbean chilies (about 400 grams) • lemons • fresh ginger, about 6 inches long • fresh cilantro • onions • garlic • turmeric • Sichuan peppercorns • whole cloves, 10 cardamom pods (from my trip to India) • olive oil (about 300 ml)

Sweet Tart Dough (pâte sucrée) inspired by Pierre Hermé: • unsalted butter, softened (140 g) • salt (2 g) • powdered sugar (75 g) • almond flour (25 g) • large egg • all-purpose flour (250 g) • Lemon Cream inspired by Philippe Conticini: • large eggs • unsalted butter (75 g) • lemon juice (80 ml) • granulated sugar (100 g) •

fresh pollock fillet (250 g) • carrots • small zucchini • onion • lemon • olive oil • mustard (for the sauce) • garlic, minced • salt and pepper • parsley • dill • thick light sour cream (about 7 oz or 200 ml, 15% fat) •

all-purpose flour (about 250 grams) • eggs • unsalted butter (about 170 grams) • granulated sugar (about 100 grams) • ground cinnamon • baking powder (about 2 1/4 teaspoons) • Golden Delicious apples • lemon • salt • light brown sugar (about 80 grams) • powdered sugar

monkfish fillets • dried porcini mushrooms (75 g) • Golden Delicious apple • lemon • drizzle olive oil • Salt and freshly ground black pepper

endives • cooked ham • shredded Swiss cheese (about 50 grams) • heaping tablespoon all-purpose flour • butter (about 20 grams) • unsweetened almond milk (500 ml) • Zest of 1 lemon • ground nutmeg • black pepper • sea salt

unwaxed lemons • fresh rosemary • bay leaf • oil (about 500 ml) • coarse salt (about 1 kg)

rolled oats (50 g) • almond flour (50 g) • hazelnut flour (50 g) • peanut butter (40 g) • agave syrup (20 g) • coconut oil (25 g) • plant-based milk • plant-based milk (180 g) • agar agar (3 g) • cream cheese or spreadable cream cheese (200 g) • coconut cream (200 g) • agave syrup (40 g) •

large eggs (about 110 grams, whole eggs) • almond flour (65 grams) • powdered sugar (65 grams) • egg whites (about 85 grams) • granulated sugar (20 grams) • all-purpose flour (40 grams) • melted margarine, cooled (20 grams, liquid texture) • lemon juice (150 grams) • Zest of 2 lemons • large eggs (about 110 grams) • granulated sugar (150 grams) • unsalted butter or plant-based baking margarine, 79% fat (120 grams) •

all-purpose flour (50 g) • cornstarch (50 g) • granulated sugar (100 g) • eggs • butter (10 g) • vanilla sugar • Grand Marnier • mascarpone cream (60 g) • powdered sugar (20 g) • mixed nuts and dried fruits: walnuts, pecans, almonds, golden and dark raisins, dates, candied lemon, orange, ginger, figs, nougat, and calissons (250 g) • praline

macarons • large egg white at room temperature (about 1.25 oz or 35 grams) • granulated sugar (about 45 grams) • Yellow powdered food coloring • powdered sugar (about 40 grams) • almond flour (about 40 grams) • lemon curd • fresh lemon juice (about 2 lemons, 150 ml) • large egg • granulated sugar (about 75 grams) • cornstarch • unsalted butter, softened (about 40 grams)

water (250 ml) • unsalted butter (110 g) • all-purpose flour (125 g) • eggs • milk (500 ml) • eggs • all-purpose flour (30 g) • sugar (80 g) • Lemon juice • egg whites • sugar (100 g)

Breton Shortbread for a 9-inch round or 7.5-inch square base: • butter (140 g) • sugar (138 g) • salt (4 g) • large egg yolks (56 g) • all-purpose flour (187 g) • baking powder (6 g) • Lemon Mousse: • fresh lemon juice (250 ml) • Finely grated zest of 2 unwaxed lemons • large sheets gelatin • heavy cream (500 ml) •

egg • sugar (65 grams) • Zest of 1 lemon 🍋 • heavy cream (15% fat) (45 grams) • all-purpose flour (60 grams) • baking powder (1 gram) • eggs • butter (30 grams) • Juice of 2 lemons 🍋 • granulated sugar (70 grams) • gelatin, soaked in water • mascarpone (250 grams) •

Dacquoise • egg whites • sugar (60 grams) • almond flour (70 grams) • cornstarch (15 grams) • Caramel Bavarian Cream • milk (400 ml) • egg yolks • sugar (200 grams) • heavy cream (307 ml) • gelatin • salted butter (25 grams) •

milk (about 500 mL) • butter (about 60 grams) • vanilla bean • Zest and juice of 1 organic lemon • plus 2 tablespoons sugar (about 220 grams) • large eggs (preferably organic) • large egg yolks (preferably organic) • all-purpose flour (about 120 grams)

rice flour (125 g) • cornstarch (50 g) • sugar (80 g) • egg • salt (3 g) • dairy-free margarine, cut into small pieces (100 g) • lactose-free mascarpone (250 g) • lemons (juice and zest) • sugar (80 g) • eggs • vanilla sugar • lactose-free heavy cream (200 ml, 30% fat) •

For the crêpe batter: • all-purpose flour (250 grams) • sugar (20 grams) • eggs • milk (250 ml) • beer (250 ml) • browned butter (50 grams), plus extra butter for the pan • salt • Zest of 1 lemon • For the sauce: • limoncello • butter (150 grams) •

eggs • cornstarch • unsalted butter (about 75 grams) • sugar (about 75 grams) • lemons • candied lemon peel (about 50 grams) • puff pastry • Raspberry jam

citrus shortcrust pie dough (homemade, see recipe link) • Golden Delicious apples (from the garden, see tip link) • heirloom apples (from the garden, see tip link) • candied lime (homemade) • eggs • heaping tablespoon maple sugar flakes (brought back from a trip to Quebec) • lemon (from the garden, see tip link) • whole milk (80 ml) • spelt flour • granulated sugar

unsalted butter (150 g) • eggs • freshly squeezed lemon juice (160 ml) • powdered gelatin (4 g) • granulated sugar (160 g) • eggs • melted butter (40 g) • granulated sugar (40 g) • all-purpose flour (400 g) • Milk (enough to make a smooth batter, about 3 cups/700 ml) • rum • egg white •

all-purpose flour (about 350 grams) • egg • powdered sugar (about 125 grams) • unsalted butter (about 250 grams) • lemon • granulated sugar (about 60 grams)