Lemon heaven
I think I write about citrus around this time every year — but how could I not? With the darkening afternoons and the pull to lean into heartier, more comforting meals, citrus arrives like nature's sweet little reminder that brightness still exists, even on the greyest days.
Lemons, oranges, mandarins and limes do more than just brighten a dish — their sharp acidity and aromatic oils cut through the richness of winter meals, making them a perfect seasonal pairing. I don't think that's a coincidence. Our digestion is closely tied to our circadian rhythms and, in winter, with shorter days and less natural light, everything tends to slow down — digestion included. Hormonal shifts, darker evenings, and disrupted meal timing can all make our digestive systems feel a little more sluggish.
This is where lemons really shine. Traditionally used to support digestion and liver function, they can stimulate gastric juices, encourage bile production (essential for breaking down fats), and ease the heaviness that follows a rich meal. They're also high in vitamin C and flavonoids — antioxidants that support vitality, immunity, and the liver's natural detoxification processes.
And yes — I realise the irony of following that with dessert recipes. But sometimes, especially in the darker months, a little sweetness is medicine too.
This month, I'm sharing two of my favourite lemony recipes: a delicate Lavender & Lemon Posset, served in hollowed lemon halves, and a lush Lemon, Lemon Verbena & Boysenberry Cake with a fluffy cream cheese icing and swirls of lemon curd. The lavender and lemon verbena are optional — so don't let their absence stop you from making these — but if you've got a lemon verbena still hanging on in the garden, now's the perfect time to use it.
Enjoy! Lavender and lemon posset
A delicate, vintage-style dessert that feels light and elegant, served in its own pretty lemon shell. It's quick to make, beautiful on the table, and a perfect creamy, sweet and acidic finish to a winter meal.
Ideally, you'll want to use culinary or English lavender ( Lavandula angustifolia ) for this — it's usually available dried from herb stores, or you might find some in your own garden. If you only have the more common French lavender ( Lavandula dentata ), that's OK too — just use a lighter hand, as its flavour is a little more camphorous. One or two whole flowerheads will be plenty.
Ingredients
2 cups cream
¾ cup sugar
Zest of 1 lemon
4 large lemons (you'll need ½ cup juice, and the shells for serving)
½ tsp dried culinary lavender (or 1 tsp fresh)
Method
1. Slice lemons in half lengthways and juice them (you'll need ½ cup of juice). Carefully scoop out the pulp using a small serrated knife and spoon. Trim the bases so they sit flat. Chill in the fridge while you make the posset.
2. In a small pot, combine cream, sugar, lemon zest, and lavender. Bring to a gentle simmer and let it bubble softly for 5 minutes to thicken.
3. Remove from heat and stir in the lemon juice until fully combined. Strain out the zest and lavender.
4. Pour the warm posset into the lemon halves using a small jug or spoon. Chill for at least 4 hours or overnight.
5. Serve cold, topped with a tiny pinch of dried lavender or edible petals. Lemon, lemon verbena and boysenberry cake
This cake is a showstopper for midwinter celebrations and it makes the most of lemons in every part: cake, syrup, icing and curd. Yes, it takes a little time, but on a winter weekend, what better way to spend the day?
Serves up to 12
Ingredients
• 200g butter, softened
• 225g caster sugar
• 4 large eggs
• Zest of 1 lemon
• 2 Tbsp finely chopped lemon verbena (optional)
• 2 tsp vanilla extract
• 120g gluten-free flour
• 1½ tsp baking powder
• ½ tsp salt
• 160g ground almonds
Lemon syrup
• Zest and juice of 2 lemons
• 75g sugar
• 1 sprig lemon verbena or lemon balm (optional)
Method
1. Preheat oven to 170°C. Butter and line a 20-23cm round springform tin.
2. In a large bowl or stand mixer, beat the sugar, lemon zest and lemon verbena to release their oils.
3. Add the soft butter and vanilla and beat until pale and fluffy.
4. Beat in the eggs one at a time, scraping the bowl between additions.
5. Gently fold in the flour, baking powder, salt and ground almonds until just combined.
6. Pour into the prepared tin and bake for 30-40 minutes, or until a skewer comes out clean.
7. While the cake bakes, gently heat the syrup ingredients until the sugar dissolves.
8. While the cake is still warm, prick all over and spoon over the syrup. Let cool completely before icing.
To finish
Frost the cooled cake with the cream cheese icing. Spoon lemon curd over the top and scatter with edible flowers, herbs or dried lemon pieces. Cream cheese and boysenberry icing
Ingredients
• 125g (½ a tub) cream cheese, softened
• 125g butter, softened
• 2½ cups icing sugar, sifted
• ½ cup boysenberries, drained
• Pinch salt
Method
Beat the cream cheese and butter until smooth. Add icing sugar and beat until fluffy. Fold in the
boysenberries — swirl for a marbled effect, or mix in fully for a vibrant pink icing. Lemon and lemon verbena curd
Ingredients
• 3 egg yolks
• ½ cup sugar
• Zest and juice of 2 lemons
• 2 tsp lemon verbena, finely chopped (optional)
• 75g cold butter, cubed
Method
Whisk yolks, sugar, zest, juice and verbena in a small pot. Cook over low heat, stirring constantly,
until thickened. Reduce the heat and stir in butter till it melts into the curd. Strain for a smoother finish. Chill before using.
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