(about 5 1/4 ounces) all-purpose flour, plus more for work surface.

is the former Senior Drinks Editor for Food & Wine who has completed the level 3 advanced qualification in wine with the Wine and Spirits Education Trust.She has reported stories on food, lifestyle, and culture in other works, including The New York Times, Bon Appétit, GQ, VICE, The Guardian, TASTE, Vox, and Harvard Magazine.

She provided additional reporting and expertise for this piece.Getty Images; Antonis Achilleos.When Prince Harry’s book “Spare” hit store shelves, royal followers and the ultra-curious among us tore through its pages to find some rather salacious details of royal life.While we’ll leave most of that up to our friends at.

, there was one particular passage that caught our attention.You know, the one on page 287 when Harry admits that he and Meghan Markle are big-time Food & Wine fans, and that one of our recipes was the centerpiece of an early date..

“...I grabbed a basket, walked casually up and down the aisles.

Beside the fruit and veg I felt her stroll past me.Stir together sugar, salt, and lemon zest in a metal bowl that will fit into the pan of simmering water.

Work sugar and zest between your fingers until sugar is moist and aromatic.Whisk in eggs, then remaining 11 tablespoons lemon juice.

Set bowl over pan of simmering water (do not allow bowl to touch water).Cook, whisking egg mixture constantly, until mixture thickens and a candy thermometer registers 180°F, about 12 minutes.