Start the meal on an original note with this easy stuffed lemon recipe for 4 people. Count one lemon per person:cut the pointed end of each fruit and hollow them out. Also cut the base of the fruit so that it can remain stable. Squeeze the resulting pulp. Finely chop 2 stalks of celery, 2 gherkins and several sprigs of parsley. Crush 2 garlic cloves. Drain a can of flaked tuna, add the chopped condiments to it. Prepare a firm mayonnaise or buy it commercially. Add this mayonnaise to the tuna, as well as the lemon juice. Garnish with lemons and serve chilled.
Prepare a marinade with a little olive oil, parsley, coriander, sweet pepper and cumin. Let nice chunks of unwashed chicken sit in this marinade for at least 2 hours. Then, place the chicken in a pressure cooker, with a minced onion, 12 green olives, turmeric and a little water (don't forget the salt and pepper). Cook for about 30 minutes and then simmer uncovered for a few minutes. Then add the peels of 2 candied lemons. Just before serving, pour the juice of a lemon over the meat. It's a change from couscous!
To finish on a sweet gourmet touch, opt for small jars of lemon meringue cream! First heat 50 cl of milk. Meanwhile, whisk 2 egg yolks with 80 g of sugar, then add 60 g of flour little by little. Add the boiling milk, stirring constantly. Heat the mixture over low heat, stirring. The cream should bubble slightly and remain light. Squeeze two lemons and add the juice to the mixture. Place the cream thus obtained in 4 individual ramekins and leave to rest in the fridge for 2 hours. Then whip the egg whites until stiff, with the sachet of vanilla sugar. Using a pastry bag, place this meringue on the jars of cream and bake for 8 minutes at 200°. Serve warm.
