This foolproof sponge cake is from Cook’s Illustrated. Besides being easy to make, it’s filled with a rich lemon filling and dusted with powder sugar.
Creamy, tart lemon curd is lightened with whipped cream, spread on a large crispy meringue, rolled up like a jelly roll, and served with fresh fruit.
Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.
The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.