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These excellent lemons are gorgeously juicy and have very little pips to get in the way. They are medium-large, with a thick, rough skin and intense aroma. They are superb for any cooking that requires using the skin as they are unwaxed – a much desired quality.
SPAGHETTI WITH LEMON CREAM OF SICILY:
Grate the peel of 3 lemons. Put a pot of salted water for the pasta and bring to a boil. A bain-maire, melt the butter with lemon peel and cook for 10 minutes. Add the cream, salt and pepper. Cook the spaghetti alla chitarra, drain and dress with the lemon cream. Serve with fresh basil.
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