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1 Stir until the custard is cold, add the lemon juice and freeze.
2 Once they have softened add the lemon zest and the grated parmesan.
3 Before serving add the lemon juice; serve with sippets of toast.
4 Meanwhile, add the lemon zest to the ricotta and stir in the oil.
5 Press the bananas through a sieve, and add the lemon juice and sugar.
6 Sieve the purée and add the lemon juice and the sugar to it.
7 Lastly, add the lemon juice, and serve the soup with sippets of toast.
8 Take from the fire, add the lemon juice, and set away to cool.
9 Combine the fennel, lettuce and chilli, season lightly and add the lemon rind.
10 Place the apples in a bowl and add the lemon juice and mix.
11 Sift in the icing sugar, add the lemon juice and beat until smooth.
12 Measure 1 litre watermelon juice and add the lemon juice.
13 Remove from the heat, add the lemon juice, adjust seasoning.
14 Remove from the heat and add the lemon juice, rice wine vinegar and salt.
15 Remove from the heat, add the lemon juice and zest and infuse for 45 minutes.
16 Strain and flavour the gravy, add the lemon juice, and pour it over the meat.
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