将炼乳，黄油，柠檬皮放入平底锅中，用小火加热，不断搅拌。 当达到与布丁相似的稠度时，将混合物倒入涂过黄油的碗中，让其冷却至室温; 然后把它转移到冰箱里冷藏几个小时。 之后将混合物做成小球型，开始前双手涂抹黄油：最后，将完成的小球在彩色糖碎中滚一下沾满即可。

让我们从柠檬果冻的制备开始吧。首先，将鱼胶浸入冷水中约10分钟。然后，将糖和柠檬汁放入平底锅中煮10分钟：然后，关火，加入挤压的鱼胶片和磨碎的柠檬皮，搅拌均匀。最后，将新鲜获得的果冻放在6个小玻璃杯的底部，让它在冰箱中放置几个​​小时。

你可以开始奶油布丁的准备，浸泡鱼胶10分钟。将牛奶，奶油，糖和磨碎的柠檬皮放入平底锅中，加热至热。然后，挤压鱼胶片，将它们放入平底锅中并用搅拌器搅拌：当其完全融化时关火。从冰箱中取出装有果冻的小杯子，倒入奶油布丁，再将它们放回冰箱中2小时。

让我们从柠檬奶霜开始：将牛奶倒入装有牛奶的平底锅中，低温加热并让其冷却（不要煮沸牛奶）。在此期间，将蛋黄和糖放入碗中搅拌直至获得均匀的奶油：加入面粉和淀粉，继续搅拌，然后加入温牛奶。获得均匀混合物后，将其倒回锅中，用窄网滤器过滤。在低温下煮奶油，用搅拌器搅拌约15分钟，直到它变稠。

最后，将奶油转移到碗中，并用食物保鲜膜覆盖：让它冷却，然后放入冰箱。

现在让我们开始制作BIGNÈS：将水，牛奶，糖，盐，黄油（切成小块）倒入砂锅中，然后煮沸。加入面粉，快速搅拌，煮至锅底形成白色博饼（约2-3分钟）。现在将面团转移到一个碗里，一次加入一个鸡蛋，用抹刀搅拌：一旦加入，你需要制作一个光滑均匀的面团。将其倒入裱花袋中，在铺好烘焙纸的烤盘上挤出小块面团：然后，用沾湿的勺子轻轻压碎它们的表面。现在，在一个小碗里用少许水打蛋黄，用它来刷奶油泡芙的表面。在220°C下烘烤15分钟，然后在180°C下再烤15-20分钟，将烤箱门打开并在门和烤箱结构之间铺上锡纸。最后，将泡芙从烤箱中取出，冷却后，用裱花袋将柠檬奶油填充。

将水倒入一个小平底锅，索伦托IGP柠檬汁，150克糖和蜂蜜，煮沸几分钟;然后，将糖浆在冰箱中冷却1小时，融化黄油，让它冷却。将开心果切碎并将剩余的糖与肉桂粉混合。将烘焙纸用黄油润滑并覆盖烤盘，然后打开一片酥皮面并用融化的黄油刷一下。将另一片酥皮面放在上面，重复此操作添加至到5片。倒入开心果，肉桂和糖的混合物的一部分，再添加两外2片酥皮面;继续用另一种混合物（开心果 - 肉桂糖）覆盖它们，再加上7层，用黄油刷。在180°C下烘烤20分钟，然后升至200°C再烤一刻钟。最后，将烤好的果仁蜜饼撒上糖浆，然后加入开心果，糖和肉桂的混合物。把它切成小块。

首先准备一个“糖浆”：将水放入平底锅加热，加入糖使其完全融化。 然后关火量让它冷却。 同时，挤柠檬汁：用筛子将其过滤，然后加入已经冷却后的糖浆中。 将所有混合物倒入冰棍模具（或小玻璃杯）中，并在每个模具中插入冰淇淋棒。 最后，将它们放入冰箱中，直至达到冰棍的稠度。

首先，将黄油融化并冷却;在此期间，将鸡蛋打入碗中，用搅拌器轻轻拍打，加入糖，再搅拌。将面粉和发酵粉筛入碗中，加入盐并搅拌：加热后将融化的黄油倒入碗中，使用搅拌器混合。此时从香草荚中提取种子：将它们与磨碎的柠檬皮一起加入混合物中并搅拌直至获得浓稠均匀的稠度。然后用保鲜膜盖住碗，让它在冰箱中放置一小时。然后让面团放置到室温，同时预热华夫饼的烤盘模具。当它很热时，用融化的黄油刷一下，然后将一勺面团倒入模具中。合上烤盘，烤7-8分钟。当华夫饼呈现金黄色时，将它们放在盘子上。用巧克力，新鲜水果，枫糖浆，冰淇淋或糖粉来装饰它们。

首先，用香草和柠檬皮将牛奶煮沸; 然后，过滤它并让它冷却。 在一个双层沙拉中软化黄油，远离加热源，加入砂糖：此时用搅拌器将两种成分混合。 加入鸡蛋拌匀，然后加入筛过的面粉，盐和朗姆酒（并继续搅拌）。 待牛奶冷却时，将其加入混合物中并充分混合; 然后用保鲜膜覆盖在装有面团的碗上，然后放入冰箱冷却24小时。拿一个cannelé模具，用黄油刷一下，然后放入冰箱10分钟。然后倒入将其混合在模具中，再放入冰箱15分钟，然后在200°烘烤1小时半。 最后，取下cannelé并让它在模具中冷却：趁温热的时候享用吧！

让我们从奶油的制备开始：从IGP 索伦托柠檬中刮取果皮，然后将其放入装有牛奶的平底锅中。让低温冷却（不要煮沸），同时，将蛋黄和糖放入带有搅拌器的碗中。一旦获得均匀的奶油，加入面粉和淀粉（过筛），搅拌并加入温牛奶。当你得到一种液体混合物后，再将其倒入锅中，用滤锅过滤：用小火（约15分钟）将奶油煮熟，将其搅拌直至变稠。然后，将奶油转移到碗中，盖上食物包装，让它冷却下来，然后将其存放在冰箱中。

现在，把你的意大利黄金面包横向切开，获得2厘米的切片。义大利黄金面包切片夹层抹上奶油，层层叠加重建其原始形状。最后，如果你愿意，可以使用蛋糕裱花袋在黄金面包的顶端装饰你的奶油。

在平底锅中加热水，然后加入糖，用刮刀搅拌使其溶解;加少许盐，加入黄油搅拌至融化。加入面粉，让其在中火下煮，继续用搅拌器搅拌。当在锅底部形成白色时，关火并让混合物冷却下来：冷却后，将其转移到搅拌机中并揉捏。每次倒入一个鸡蛋，加入1/2柠檬皮，让它们充分吸收到面团：等待面团呈现光泽和柔软度。最后，把所有面团都转移到裱花袋中。在高边锅中加热油，使其达到165°。然后，将面团挤入锅中，以形成10厘米长的条状物。将油条油炸2-3分钟，等待其变成金黄色：最后，将它们放在衬有纸巾的托盘上，撒糖。

在碗里打鸡蛋和蛋黄，加上60克果汁和1个柠檬磨碎的果皮。 加入150克糖，40克水，20克玉米淀粉和80克软化黄油，搅拌均匀。 在间接式加热器中加热5分钟，继续搅拌，不要使之成型。 一旦你得到厚厚的奶油，将酥皮切成约30厘米长和2厘米宽的条状。 用水刷它们，在潮湿的一侧将它们包裹在制作酥皮卷的特殊锥体上。 将它们放在工作台面上，轻轻按压，以压实面团并使其粘附在锥体上。 用少许水将面卷浸湿，并将它们倒入砂糖中。 然后将它们放在覆盖有烘焙纸的烤盘上，在200°C下烘烤约12分钟。 用柠檬奶霜填充酥皮卷，也可使用使用裱花袋，待其冷却，你的甜点就可以品尝啦！

Begin by passing the flour and the baking powder though a fine sieve. Then, place the butter and the sugar in a mixer and whisk them while adding the lemon zest. Add the 2 eggs, the salt and, in the end, the flour and the backing powder. Take out the mixture and stir it with a spatula to make it smoother. Now place the mixture in a piping bag and use it to fill 12 fluted paper cases. Cook them in a static oven at 180°C for 20 minutes. Once they are ready, take them out and leave to cool. In the meantime, prepare the butter cream. Begin by pouring the water into a large pan, add the sugar and the Limoncetta and stir. Turn on the burner and simmer while adding the zest of 2 lemons and stir again. Once the sugar is melted, boil the syrup and bring it to 121°. Now turn the burner off and filter the syrup with a sieve, pouring it in a bowl. Place the egg yolks in a mixer and turn it on: add the hot syrup slowly and whisk all ingredients until the mixture becomes cold. Meanwhile work the butter in a bowl until it becomes creamy. Finally, add the butter cream to the egg yolks with the syrup while stirring the mixture. Place the butter cream in a piping bag and decorate the cupcakes with the cream. Keep them in the fridge until you serve them.

Begin by passing the almond flour, the vanilla flavouring and the icing sugar though a fine sieve and set aside. Now prepare the syrup by boiling the caster sugar at 118°C in a saucepan with the water. In the meantime, whisk half of the egg whites with 25 g of caster sugar and, when the syrup is ready, slowly add this to the egg whites. Beat until the whites become firm, add the rest of the egg whites and the food colouring, and beat until firm (the point where the mixture remains in the bowl when turned upside down). Now fold in the almond flour and icing sugar mix with a wooden spoon. Pour the mixture into a piping bag and pipe small balls of approximately 3 cm in diameter. Leave to rest for 30 minutes. Cook in a static oven at 150°C for 10 minutes, and then another 5 minutes with the fan. Leave to cool and, in the meantime, prepare the cream. Beat the egg yolks with the sugar, then add the flour. Heat the juice and the grated zest of the lemons in a saucepan and add to the eggs while whisking. Pour the mixture back into the saucepan and bring to a boil while continuing to beat. Cook for 2 minutes, then remove from the heat and add the butter in small pieces, beating continuously. Place the lemon cream in a bowl, cover with cling film and place in the fridge. Once the cream and macarons are cooled, assemble them by placing a tablespoon of cream between two halves. Finally, leave in the fridge for one night and enjoy them the next day.

Blend the peeled and non-peeled almonds (setting 50 g of the latter aside for later), the pour them into a bowl with the lard and butter. Add the corn-meal, the flour, the grated lemon zest and mix.
Add the vanilla seeds and 50 g of sugar and mix rapidly, but without allowing the mixture to heat. Finally, add the yolks and stir them into the mixture.
Crumble 2/3 of the mixture with your hands and spread it into a cake tin (32 cm in diameter): take care not to press it down.
Add the whole almonds previously set aside to the remaining mixture, stir and add to the tin. Sprinkle the remaining sugar on top and bake for 1 hour at 180°.
Leave to cool before tasting.

Melt 20 g of butter in a pan, and add the apples (peeled and diced), the juice of 1/2 a lemon and its grated rind, the caster sugar and the cinnamon powder. sauté everything in a pan for 1 minute. Now prepare the crumble topping. Pour the flour into a large bowl together with the seeds from the vanilla pod, the brown sugar and the remaining butter cut into cubes. Roughly blend the ingredients together to obtain a crumbly mixture. Now butter individual cocottes, add a layer of apples to each and cover with the crumble mixture. Bake for 180° for 35 minutes and serve hot. For a richer dessert, add a scoop of vanilla ice cream before serving!

Pour the flour into a pile, make a well in the centre and add the egg, the ricotta, the sugar, the baking powder, the lemon juice and the grated zest. Mix all the ingredients together to form a dough.
Roll out the dough with a flour-coated rolling pin to approximately 1 cm thick and then cut disks of approximately 5 cm in diameter, forming a hole at the centre of each one.
Heat the oil to frying temperature and fry 3-4 doughnuts at a time. Cook until golden on both sides and then dry on kitchen towel. Dip in caster sugar while they are still hot and enjoy.

Peel the lemon, removing both the zest and the bitter pith. Then cut the pulp into slices (removing any seeds) to obtain 170 g of pulp.
Pre-heat the oven to 180°, blend all the ingredients together in a food processor to obtain a smooth mixture.
Butter and flour a 20 cm springform cake tin, pour the mixture in and bake at 180° for 1 hour (on the lower shelf).
Leave the cake to cool and then dust with icing sugar.

Cut the tops off the lemons and remove the pulp inside, leaving an empty shell. Wrap the shells in foil and refrigerate. In a pan, boil the water, sugar, and the peel of two lemons (without the bitter pith). Once the sugar has dissolved and the water has started to boil, remove from the heat and leave to cool. Then add the lemon juice. Beat the egg whites to stiff peaks, add the cooled and sieved lemon juice and a glass of Limoncetta. Place the mixture in the freezer for 30 minutes in a metal bowl, then remove and mix every 15 minutes. The entire process should take about 1 hour 30 minutes. Once the desired consistency has been reached, fill the 4 lemon shells with the sorbet, cap, wrap in foil and place in the freezer. Leave the dessert at room temperature for 10 minutes before serving.

Rinse the peaches (approximately 3), peel, remove the pip and cut into pieces. Do the same with the melon, removing seeds and peel, and cutting in the same way. Now cut the lemon in half and squeeze it, collecting the juice in a glass. Pour the chopped fruit into a blender with the yoghurt and lemon juice, and blend to a smooth mixture. Enjoy your refreshing drink!

Dissolve the cornflour in a little cold milk and set aside. Pour the remaining milk into a pan and add the grated lemon peel, 50 g of sugar and the cinnamon. Bring to the boil, stirring continuously, and then remove from the heat.
Place the remaining sugar in a bowl together with the egg yolks and beat, adding the cornflour dissolved in the milk. Now add the boiled milk mixture, filtering with a sieve, and continue to mix. Pour everything into a pan and bring to the boil over a high heat, stirring all the time.
Leave to cook for two minutes and then remove from the heat, thus obtaining a soft cream. Pour into small serving dishes while still hot, leave to cool and then refrigerate for 2 hours.
Before serving, sprinkle the cream with brown sugar and a little grated nutmeg, and place the dishes under the grill for a few minutes until the sugar has caramelised.

Begin with the sponge, placing the eggs, sugar, lemon zest and salt in the bowl of a mixer. Whisk everything for 15 minutes at a medium speed to obtain a frothy mixture. Delicately fold in the lemon juice, the flour and the potato starch with a spatula. Pour the mixture into a buttered springform cake tin and bake in the oven for 40 minutes at 180°C. Once ready, leave to cool a little, remove from the tin and then cool completely. Now prepare the cream. Beat the egg yolks with the sugar in a bowl and add the corn-starch. Bring the milk to a boil with the grated lemon rind, add the other mixture (yolks, sugar and corn-starch) and whisk by hand.
Bring everything to the boil, continuing to mix, until the cream becomes dense. Cover with transparent film and leave to cool. Whisk the cream with the icing sugar until stiff and mix with the cold cream and a drop of Limoncetta. The sauce is even easier. Pour water, Limoncetta and sugar into a pan. Heat and stir until the sugar has dissolved, then leave to cool in a bowl.
Cut a disk from the sponge with a 14 - 16 cm form, and dice the remaining sponge, eliminating the darker crusts.
Cut the previously-cut sponge disk horizontally to obtain two layers. Pour a little sauce onto the base, spread with the cream, place the other layer on top and cover again with cream. Now spread the cubes of sponge over the cake and refrigerate for 3-4 hours before serving.

Begin by dissolving the yeast and the sugar in water and lemon juice at room temperature. Then add the flour and the lemon zest and mix by hand with rapid, firm yet delicate movements. Add salt and continue to work the dough until it is smooth and well-blended. Transfer to an oiled bowl and leave to rise for approximately two hours.
Divide the dough into three, and shape by hand into three fairly regular cylinders. Weave these three cylinders together. Now place the three interwoven cylinders into a bread pan lined with grease-proof paper and leave to rise until it reaches the top of the pan.
Brush the surface with an emulsion of water and olive oil and bake at 190°C for approximately 40 minutes. Lastly, leave the lemon bread to cool and serve warm.

Clean the courgettes under running water, peel them and julienne them. Heat a couple of teaspoons of oil in a pan, brown the garlic (and then remove) and add the courgettes, Sauté over a high heat for a couple of minutes. Put the courgettes in a bowl and add the lemon juice. Add chopped parsley, salt and pepper and leave to season for half an hour. Now prepare the pasta, leaving it slightly al dente. Lastly add the courgettes and sprinkle with Parmigiano and grated lemon zest.

首先制作酥皮：将面粉、香料与柠檬皮蓉放入一个搅拌打碎器中。加入四分之一茶匙小苏打、少许盐、蜂蜜与砂糖，再加入（冷藏）切块黄油，搅拌至粘稠“细沙”状。将混合物置于平面上，将鸡蛋放在中央后包起。快速和面，制成扁平的小面团。之后，用透明保鲜膜包裹面团，放入冰箱中冷藏30分钟。醒面完成后，将面团展开（厚度：7-10mm），用模具切成小人造型。将饼干移至（盖有防油纸的）烤盘上，以170°C烘烤15分钟，之后取出冷却。同时，准备蛋白糖霜。取一个碗，放入蛋白打发，逐渐加入糖粉，直至质地均匀。最后，将糖霜装入裱花器中，依个人喜好装点姜饼小人。

将柠檬洗净、晾干、切成薄片并去籽。取一个大碗，放入柠檬后加满冷水，用保鲜膜封住碗口，在常温下静置24小时。之后，将柠檬沥干。重复此步骤，将柠檬片再次浸泡24小时；之后，将沥干的柠檬片倒入一个盛有（可盖住柠檬片的）清水的平底锅中。开火煮至沸腾。沥干柠檬片，将350ml柠檬水放在一旁备用。将柠檬水与柠檬片重新放入锅中。加入白糖，用中火煮40分钟，不时搅拌。将热果酱倒入玻璃罐中，拧紧瓶盖，静置冷却。冷却后检查玻璃罐：按压盖子中部，若不发出轻响则表明已进入真空状态。若未进入真空状态，只需将玻璃罐放入微波炉中加热1分半钟即可。

将煮好的300g米饭放入一个碗中，加入两个小鸡蛋、面粉、柠檬皮、肉桂粉、白糖与（软化好的）葡萄干。混合至柔滑均匀后封闭碗口，于阴凉处静置约30分钟。将油倒入锅中加热，用勺子分次取混合物浸入油中，以小火炸至金黄。完全上色后取出，撒上糖粉，稍微冷却后即可享用。

首先，取6个陶瓷布丁碗，涂上黄油后放在一旁备用。将黄油与200g白糖放入和面碗中，搅拌至柔滑均匀。将蛋黄与蛋白分离，将蛋黄放入混合物中，继续搅拌。将香草籽刮出、柠檬皮擦成蓉（1匙），连同40ml柠檬汁、面粉与牛奶一同加入碗中，以中等速度搅拌均匀。将塔塔粉与蛋白混合打发，起泡后加入剩余的白糖。将蛋白混合物混入之前的混合物中。 取一个深口烤盘，在底面铺上防油纸。在烤盘内放入6个布丁碗，在碗内倒入（约四分之三的）混合物，并在烤盘中倒入深度相当于烤盘深度一半的水。将烤盘放入烤箱中以180°C烘烤45分钟，取出布丁，冷却后即可享用。

将黄油放入微波炉中加热至融化，静置冷却。同时，将面粉、香兰素与酵母过筛，将柠檬皮擦成蓉，挤出柠檬汁。取一个碗，将白糖与（整个）鸡蛋混合，打发几分钟后加入中温黄油、面粉、柠檬皮蓉与柠檬汁。用透明保鲜膜封闭碗口，放入冰箱中冷藏1小时。最后，将混合物倒入专门的贝壳形模具中，放入流式烤箱中以190 °C 烘烤10-15分钟。取出玛德莲蛋糕，静置冷却后依喜好撒上糖粉即可。

用搅拌机将饼干打碎（不用过碎)，将饼干碎与融化好的黄油混合；搅拌均匀后放入铺有防油纸的蛋糕模具中，形成蛋糕的底层。另取一个碗，将蛋黄与炼乳混合，加入柠檬汁，搅拌均匀，将形成的混合物均匀铺于饼干底层之上。将蛋白、白糖、酵母混合并打发均匀，取一半平铺于蛋黄混合物之上；将另一半放入裱花器中，挤成小圆球饰于蛋糕表面。放入烤箱以180 °C烘烤15分钟，稍微冷却后放入冰箱冷藏至少2小时。

将鸡蛋打开，蛋白与蛋黄分开，将蛋黄与50g白糖混合并打发均匀；逐渐加入面粉、1个柠檬皮蓉与80ml水。将蛋白、50g白糖及1个柠檬的果汁混合，打发均匀。用搅拌铲将两者混合，取一个铺有防油纸的烤盘，将混合物分成约30个小堆放于其上，以160 °C烘烤10-15分钟；取一个小锅，放入150ml水、Limoncetta di Sorrento 柠檬酒、1匙白糖与1个柠檬皮蓉，用小火煮沸后马上关火，取出过滤，制成糖浆。制作清蛋糕馅料，将糕点奶油、2个柠檬的果汁、少许柠檬皮蓉与打发奶油混合。用 Limoncetta di Sorrento 糖浆湿润小堆面团，将其两两组合，中间填入柠檬奶油馅料。最后，用剩余糖浆及液态奶油稀释剩余的柠檬奶油，将清蛋糕逐个浸入直至完全包裹，加以柠檬皮蓉点缀即可。

首先处理小番茄。将小番茄放入烤盘中，加入盐、胡椒、特级初榨橄榄油与百里香，放入烤箱中以250°C烘烤至番茄皮焦黄；用搅拌机将烤熟的番茄打碎，用筲箕过滤。之后，取一个深口平底锅，倒入200g特级初榨橄榄油，放入2个洗净、切块的火葱加热至70°C。关火，用保鲜膜覆盖锅口，静置冷却。另取一个小碗，制作 Limoncetta di Sorrento 酒冻：将糖粉与琼脂混合后放入气泡水中煮沸。加入 Limoncetta di Sorrento 柠檬酒，继续沸腾1分钟；之后，将酒冻平铺于一个高约1 mm的烤盘上， 放入冰箱中冷却。用少许火葱油将米饭爆香2分钟，加入蔬菜浓汤并烹煮至半熟。之后，加入小番茄酱完成烹煮，需要时可添加浓汤。加入黄油与奶酪粉，搅拌至粘稠度适中的“波浪”状。最后，将炖饭盛入平底盘，加以少许 Stracciatella 奶酪与 Limoncetta di Sorrento 酒冻丝进行点缀即可。

取一个碗，放入马斯卡彭奶油与糖粉，用电动打蛋器打发成柔滑均匀的奶油。将甜点奶油打发均匀，混入马斯卡彭奶油之中；加入柠檬汁与柠檬皮，用搅拌铲混合成柔滑的慕斯。最后，将慕斯放入冰箱中冷藏（享用前取出）。将慕斯盛入杯子/小碗中，依个人喜好进行点缀（建议饰以椰蓉与柠檬丝）。

将马斯卡彭奶油与糖粉混合，打发成柔滑的奶油，加入酸奶、奶油与柠檬汁。另取一个碗，放入水与 Limoncetta 柠檬酒，将手指饼干放入浸湿后取出，并排放入小烤盘中。用一层马斯卡彭奶油覆盖手指饼干，多次重复此步骤（最顶层应为奶油）。最后，用锡纸覆盖小烤盘，放入冰箱冷藏3小时。将提拉米苏取出，在常温中静置15分钟，加以柠檬皮蓉点缀即可。

将鸡胸肉多余油脂去除后切块，放入小锅中，加入椰奶、柠檬汁、薄荷叶碎，撒上盐与胡椒。搅拌均匀后盖上透明保鲜膜，静置腌制1小时。同时，准备裹浆：取一个小碗，倒入水与面粉，搅拌成均匀的面浆。将鸡块取出沥干，先裹上面浆，再裹上椰子粉。之后，用180°C高温油炸5分钟；将炸好的鸡块放于吸油纸上。依个人喜好搭配酱汁趁热享用。

将烤箱预热至200°C。用厨师机处理鸡蛋与白糖，逐渐加入面粉、油、水、甜点酵母、柠檬皮与柠檬汁。搅拌面团几分钟，直至柔滑无块。取一个海绵蛋糕模具（直径22cm），涂上黄油、撒上面粉后倒入面团，放入烤箱烘烤45分钟。冷却后撒上糖粉即可。

将鸡蛋煮熟；与此同时，将面粉、淀粉、糖粉、柠檬皮蓉、香草枝屑与黄油碎倒入厨师机中。用厨师机将所有配料搅拌均匀；之后，加入蛋黄并继续搅拌。

用手将混合物揉成柔软的面团；用透明保鲜膜包裹面团，放入冰箱中冷藏一小时左右。将面团展开，用造型模具切成饼干；在饼干中央挖出特色圆孔。将卡尼思脆莉饼干放入170°C烤箱中烘烤18分钟，静置冷却后撒上糖粉即可。

将饼干与黄油放入搅拌机中，搅拌至粘稠细沙状。将搅拌好的黄油饼干倒入

涂有油的带扣蛋糕模具（直径约20cm ）中，用手按压紧实，放入冰箱冷藏30分钟。同时，将烤箱预热至160°C。将奶酪放入一个小碗中，加入白糖、柠檬汁与3茶匙柠檬皮，搅拌均匀。将鸡蛋打发均匀，加入混合物中，搅拌成细腻柔滑的奶油。将蛋糕模具从冰箱中取出，用奶油作为馅料填充，放入160°C烤箱中烘烤50分钟。蛋糕表面略微金黄时取出蛋糕，静置冷却后即可享用。

将大蒜切碎放入研钵中，加盐后研磨成蒜泥。将蒜泥全部倒入搅拌机中，加入2个新鲜蛋黄搅拌，期间逐渐加入油。

搅拌成粘稠奶油状后关闭搅拌机，加入柠檬汁与1个（之前煮好的）蛋黄碎，继续搅拌并加入盐与胡椒调味。将香蒜蛋黄酱倒入封闭的玻璃罐内（或带有盖子的小碗内），放入冰箱内冷藏即可。