fresh they also make a good ingredient along with lemons and limes. Here are a few recipes from Ken Haedrich Simple Desserts cookbook for you to try.

*** LEMON CAKE WITH WHEAT GERM Makes 10 servings 1 cup (1 stick) unsalted butter, at room temperature 2 cup sugar 2 large eggs, plus 1 egg yolk, at room temperature 2 teaspoons lemon extract finely grated zest of 1 lemon 11 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup toasted, unsweetened wheat germ 1 cup regular or nonfat plain yogurt *** HONEY-LEMON SYRUP 1 cup fresh lemon juice 3 tablespoons mild honey, such as clover or orange blossom PREHEAT the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.

Line the bottom with a piece of wax paper and butter it as well.

Using an electric mixer, in a bowl cream the butter, gradually adding the sugar. Beat in the eggs and yolk, one at a time, beating well after each addition. Blend in the lemon extract and zest.

In another bowl, sift the flour with the baking soda and salt. Stir in the wheat germ. With the mixer on low speed, blend half of the dry mixture into the creamed ingredients, just until smooth. Blend in the yogurt, followed by the remaining dry ingredients.

Turn the batter into the prepared pan and smooth it out. Bake in the centre of the oven for approximately 30 minutes, or until a tester emerges clean from the centre of the cake. Cool the cake in the pan on a rack for 5 minutes, then run a knife around the edge of the cake. Invert the cake onto a serving platter and remove the wax paper. Cool to room temperature.

When the cake has cooled, make the glaze: In a small saucepan, gently heat the lemon juice and honey. Spoon the hot glaze over the entire surface; don't neglect the edge. Cover the cake snugly with plastic wrap and let it sit for at least 15 minutes before serving.

*** CREAMY LEMON TAPIOCA PUDDING Makes 6 servings 21 cups milk 3 egg yolks, lightly beaten 1 cup sugar 1 cup quick-cooking (instant) tapioca finely grated zest of 1 lemon pinch of salt 1 teaspoon lemon extract 1 teaspoon vanilla extract 1 cup cold heavy cream IN a large saucepan, combine the milk, egg yolks, sugar, tapioca, lemon zest, and salt. Stir continuously over very low heat for about 3 minutes. Increase the heat to medium and continue to stir and heat for another 5 to 6 minutes, until the mixture reaches a full boil; you will have to stop stirring for several seconds to see if it will boil.

Use fruit to make some tasty recipes When the mixture boils, remove it from the heat and set aside for 5 minutes.

Stir in the extracts, then place a piece of plastic wrap directly over the pudding, touching it. Let the pudding cool to room temperature, stirring gently every 10 minutes or so.

When the pudding has cooled, in a bowl, whip the cream until it holds soft peaks, then fold the cream into the tapioca. Spoon the tapioca into individual dessert glasses or ramekins, and serve at once. Or cover and refrigerate the dishes until ready to serve.

*** APPLE PIE IN ORANGE CUSTARD CUSTARD 3 cup milk 1 cup sugar 3 egg yolks 1 teaspoon orange extract or 1 teaspoon vanilla extract plus the grated zest of 1 orange one unbaked 9-inch pie shell APPLE FILLING 2 tablespoons unsalted butter 6 large Golden Delicious apples, peeled, cored, and sliced 1 cup plus 2 tablespoons sugar 1 tablespoon flour HEAT the milk and sugar in a small saucepan, stirring to dissolve the sugar.

Remove from the heat and cool for 5 minutes.

Whisk the egg yolks in a small bowl, gradually adding the warm milk. Stir in the flavouring.

Partially prebake the crust. At the end baking time, ladle about 2 or 3 tablespoons of custard over the bottom of the crust, just enough to cover.

Bake for 5 more minutes then transfer to a rack and cool.

Melt the butter in a large, heavy skillet. Stir in the apple slices and saute over medium-high heat for 3 minutes. Sprinkle on 1 cup of the sugar and saute for another 3 or 4 minutes, until the slices are almost tender. Remove from the heat, stir in the flour, and cool to room temperature.

Gently scrape the apple slices into the pan and even the top. Ladle the rest of the custard over the apples; it should not come closer than 1 inch to the rim. Sprinkle the remaining 2 tablespoons of sugar over the pie.

Bake the pie for 40 minutes, until the custard is fairly well set; a few pockets of wobbly custard are fine because they'll firm as the pie cools.

Serve warm or at room temperature. Once cool, cover and refrigerate right away.

*** ORANGES AND PINEAPPLE IN MAPLE RUM SAUCE Makes 4 servings 4 navel oranges 1 cup pineapple chunks 2 tablespoons unsalted butter 1 cup maple syrup 2 tablespoons dark rum PLACE 1 orange on a cutting board and cut a 1 -inch slice off the top and bottom. Using a sharp paring or fillet knife, slice the rind and white pith off the orange while you stand the orange on one of its cut ends. Lay the orange on its side and cut into 1 -inch-thick rounds.

As you cut each orange, lay overlapping slices in 4 dessert bowls with flat bottoms. Scatter about 1 cup of pineapple chunks over the top of each. Cover and refrigerate until serving.

When you're ready to serve, melt the butter in a small saucepan. Add the maple syrup and bring to a rolling boil, stirring. Boil for 15 seconds then remove from the heat and whisk in the rum. Spoon a little of the sauce over each portion and serve right away.

*** ETHEREAL ORANGE BREAD PUDDING Makes 6 servings 1 long loaf of French bread 4 1 cups light cream 2 cup plus 2 tablespoon sugar finely grated zest of 1 orange 1 teaspoon orange extract, or 2 tablespoons orange liqueur 1 teaspoon vanilla extract 4 large eggs, plus 4 egg yolks 1 teaspoon ground cinnamon CUT the loaf of bread on the diagonal into 1-inch-thick slices and set aside.

You'll need about 14 slices.

Preheat the oven to 350 degrees F. Butter a large, shallow casserole or gratin dish; I like my oval one for this. Get out a second casserole large enough to hold the first one.

Heat the cream until hot to the touch. Pour it into a large bowl and stir in the 2 cups sugar, to dissolve. Stir in the orange zest and extracts.

In another bowl, whisk the eggs and yolks until liquefied. Stir a ladle full of cream into the eggs, then stir that back into the cream. Add all of the bread slices to the cream and submerse them for 5 minutes.

Lay the slices of bread in an overlapping fashion in the buttered casserole.

Ladle the remaining cream over the bread. Put the casserole inside the large one and add enough very hot water to come about halfway up the sides. Mix the remaining 2 tablespoons of sugar with the cinnamon and sprinkle over the top of the bread.

Bake the pudding for 45 to 50 minutes. When done it will be slightly puffy, and no runny custard should be evident between the layers. Serve right away.