C O O K I N G C O R N E R Directions: 1. In a medium bowl, mix together the lemon juice, zest, and milks until smooth and thick. 2. Evenly layer the bottom of your dish/tray with your cookies. Cover with about 1 cup of the lemon-milk mixture, then repeat layering with cookies and the mixture, ending with the lemon-milk mixture. You should have 3 layers of each. 3. Cover with plastic wrap and freeze for at least 4 to 6 hours. Garnish with more lemon zest and some lemons wedges before slicing and serving. A tangy treat that really hits the spot during the humid Hong Kong summers! A pan is a rather versatile tool which has a plethora of culinary applications, from frying doughnuts to cooking puff pastry. Among other things, I used my pan to make a lemon custard layer cake with fresh strawberries, here’s how: Using your pan creatively You may not have access to an oven, but you do have hot plates and pans. fryii IT Magazine / June Issue 13