We have a lemon tree and are always looking for new and refreshing ways to use lemons. There are pies, tarts, bars, and of course, fresh lemonade. We were recently inspired by the apricot-orange marmalade we used in our Chocolate Dipped Shortbread cookie. Why not a raspberry-lemon marmalade? Lemon peel, pulp, juice and sweet raspberries make a delicately balanced marmalade. It’s delicous on vanilla yogurt, toast/bagels, and cheesecake. Next, we’ll try it in our Chocolate Dipped Shortbread cookie!
Sweet treats to you,