Using lemon

elderflower syrup (or lemon syrup) (60 ml) • plant-based heavy cream or other type (230 ml) • meringues (about 130 grams) • Lemon zest • Fresh mint leaves, • Fresh blueberries,

pasta (about 200 grams) • prosciutto (about 75 grams) • arugula (about 50 grams) • lemon • Olive oil,

eggs (separate yolks and whites) • plus 1 tablespoon light brown sugar (about 120 grams) • vegetable oil of your choice (about 100 ml) • almond milk (about 200 ml) • tapioca starch or cornstarch (about 50 grams) • Juice of 1 lemon • chia seeds (about 20 grams) • rice flour (about 200 grams) • baking powder • sliced almonds (about 80 grams) • Fig jam,

fusilli (250 g) • broccoli • lemon • anchovy fillets • sun-dried tomato • Olive oil, salt, and pepper to taste • garlic clove • day-old bread

fresh anchovies (250 grams) • Olive oil, • Salt, • Juice of 1 lemon

thin beef steaks • garlic • rosemary • Juice of 1 lemon • extra virgin olive oil (about 60 grams) • Salt

mezze maniche pasta (about 90 grams) • lemon (juice and zest) • Black pepper • ricotta cheese (about 120 grams) • walnuts (about 15 grams) • extra virgin olive oil • Zest of 1 edible lemon • –3 tablespoons pasta cooking water (30–40 ml) • Salt

eggs • sugar (150 grams) • milk (about 120 ml) • vegetable oil (about 120 ml) • Zest of 1 lemon plus juice of half a lemon • all-purpose flour (250 grams) • vanilla baking powder (about 2 teaspoons or 8 grams) • milk (500 ml) • egg yolks • Zest of 1 lemon • sugar (50 grams) • potato starch (20 grams)

short pasta (320 grams) • zucchini (200 grams) • smoked salmon (200 grams) • sweet peppers • fresh basil leaves (use as much as you like) • Juice of 2 lemons • Extra-virgin olive oil • salt • Ground black pepper

Brussels sprouts, cleaned and trimmed (about 250 grams) • olive oil • Oregano, to taste • Salt and pepper, to taste • Gomasio (optional), to taste • Zest and juice of half a lemon • small bunch of arugula

chicken breast (150 g) • Herbs to add to the chicken poaching water • mixed salad vegetables (300 g) • organic lemon • extra virgin olive oil • Salt, to taste • Black pepper, to taste • Turmeric, to taste

linguine (300 g) • anchovy fillets • lemon • garlic • Extra-virgin olive oil, salt, pepper, fresh parsley • Italian rusks (friselle)

lemon (juice and zest) • eggs (room temperature) • granulated sugar (about 100 grams) • sunflower oil (about 120 ml) • all-purpose flour (about 250 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • milk chocolate (about 100 grams) • Powdered sugar, • large mixing bowl • medium mixing bowl • lemon zester or grater • citrus juicer •

egg yolks • lemon juice (50 grams) • heavy cream (350 grams) • sugar (125 grams) • fresh basil leaves • raspberries for garnish • for the citrus gel: • lemon juice (125 grams) • powdered gelatin (10 grams) • water (50 grams)

carrots (350 grams) • cake flour (200 grams)

calamari • Zest of 1 organic lemon • Salt and pepper, to taste • extra virgin olive oil • Breadcrumbs,

milk (500 ml) • sugar (150 g) • potato starch (35 g) • all-purpose flour (35 g) • egg yolks • Zest of at least 3 lemons • vials lemon flavoring • all-purpose flour (500 g) • unsalted butter (200 g) • sugar (200 g) • Zest of 1 orange and 1 lemon • honey •

high-quality spaghetti • fresh squid (about 2.2 lbs / 1 kg) • garlic clove • chili pepper • anchovy paste • dry white wine (60 ml) • Zest of 1/2 lemon • fresh parsley

heavy cream (500 ml) • sugar • large lemon • unflavored gelatin

For the lemon pesto: • Zest of 1 organic lemon • grated plant-based cheese (about 50 grams) • blanched almonds (about 50 grams) • Extra-virgin olive oil, • Salt, to taste • Water, • For the basil breadcrumbs: • breadcrumbs (about 80 grams) • fresh basil leaves • salt • Other: •

all-purpose flour (about 500 grams) • sugar (about 400 grams) • baking powder • extra virgin olive oil (about 100 ml) • lemon (or 1 orange) • eggs • milk (about 200 ml) • (26-28 cm) pan

spaghetti (320 grams) • large shrimp (400 grams) • small zucchini • garlic • Zest of 1 lemon, grated • Olive oil, • Salt, • Black pepper,

Vialone Nano rice (about 100 grams) • white onion • turmeric powder • Extra-virgin olive oil, • Salt, • chamomile broth (1 liter) • rice flour (about 20 grams) • Juice of half a lemon plus zest • Black pepper,

thick spaghetti (about 200 g) • unsalted butter (about 50 g) • anchovy fillets • unwaxed lemon • Salt, to taste • Extra-virgin olive oil, to taste

prickly pears • spaghetti (200 grams) • anchovy fillets in oil • fresh shrimp • tablespoons of water for the prickly pears • Juice of half a lemon

pasta, I used gnocchetti (about 160 grams) • arugula (about 80 grams) • chopped pistachios (about 30 grams) • Lemon zest • speck, diced (about 100 grams)

water (500 ml) • lemon juice (250 ml) • sugar (200 grams)

spaghetti (bronze-cut, Gragnano IGP, about 200 grams) • smoked herring (about 3.5 oz fillet, 100 grams, bones removed) • lemon • chili pepper • small bunch fresh parsley • Pink peppercorns, to taste • Whole black peppercorns, to taste • Extra virgin olive oil, to taste • Garlic-infused olive oil, to taste • Milk, to taste • Salt, to taste

pasta (300 grams) • lemon with edible peel (zest of 1 lemon + juice of 1/2 lemon) • cream cheese (100 grams) • Black pepper, to taste • butter (about 14 grams) • Chives, to taste • Salt, to taste (optional) • Parmesan cheese, to taste (optional) • pot • skillet • cutting board with knife • citrus juicer •

Arborio rice (about 350 grams) • squid tentacles (about 1 kg) • dry white wine (about 240 ml) • unwaxed lemons • celery stalk • unsalted butter