This easy, elegant starter serves 4 and kicks off your meal with flair. Use one lemon per person: slice off the pointed end, hollow out the flesh, and trim the base for stability. Squeeze the pulp for juice. Finely chop 2 celery stalks, 2 gherkins, and several parsley sprigs. Crush 2 garlic cloves. Drain a can of flaked tuna and mix in the chopped ingredients. Blend in firm mayonnaise (homemade or store-bought) along with the lemon juice. Fill the lemons, garnish, and serve chilled.
Marinate generous chicken chunks in olive oil, parsley, coriander, sweet paprika, and cumin for at least 2 hours. Transfer to a pressure cooker with a minced onion, 12 green olives, turmeric, salt, pepper, and a splash of water. Cook for 30 minutes, then simmer uncovered for a few minutes. Stir in peels from 2 candied lemons. Just before serving, drizzle with juice from 1 lemon. A vibrant alternative to traditional couscous!
End on a bright, indulgent note with these individual pots. Heat 50 cl milk. Whisk 2 egg yolks with 80 g sugar, then gradually incorporate 60 g flour. Pour in the boiling milk while stirring constantly. Cook over low heat until it bubbles lightly and thickens smoothly. Stir in juice from 2 lemons. Divide into 4 ramekins and chill for 2 hours. Whip the egg whites to stiff peaks with a sachet of vanilla sugar. Pipe the meringue on top and bake at 200°C for 8 minutes. Serve warm.
