Mellow yellow they are not: zingy lemons balance flavours
Local shmocal. Eating locally produced foods is nice, politically correct, and everything else good and wholesome but by February, rutabagas and mushy Macintosh apples lose their appeal.
Canadians need something warm and sunny in the winter, something bright and colourful. We need lemons! Yes, lemons -- imported from Florida, California or even Guatemala.
Love for Meyer Lemons
I fell in love with Meyer lemons when my elderly parents moved to Florida and planted a Meyer lemon tree in their backyard. The lemons' sweet and tart flavour, and intense fragrance impressed my whole family.
Meyer lemons have thinner skins than the familiar varieties we see year-round in North American grocery stores. They are harder to transport and keep, which is why we seldom saw them on Canadian grocery shelves until recent years. Thank goodness Meyer lemons are now grown commercially so we can get them at reasonable prices at larger supermarket chains. Meyer lemon rind, which smells like lemony sun-drenched jasmine blossoms, is not commercially viable for lemon oil but at home, it's invaluable. Add it to lemon meringue pies, lemon curd and many other lemon-flavoured specialties.
Cooking with lemons: Sweet dessert recipes
Lemons are invaluable in desserts. Without them, many fruit desserts would taste too sweet or somewhat unbalanced. Adding a tablespoon or two of lemon to a fruit filling in a pie or a crumble can make all the difference between a dull dessert and a fabulous one.
Who doesn't love lemon poppy seed cookies? Try my recipe, with a delicious lemon glaze, for even more lemon taste. Lemon Cornmeal Refrigerator Cookies make good use of lemon flavour while the cornmeal gives the cookies a crunch and a lovely yellow hue.
I grew up eating lemon-flavoured junket (rennet pudding), which is now so old-fashioned that I don't even think you can buy the rennet base anymore. Our Baked Lemon Custards have a similar taste and texture, although they're light custards made with milk and eggs.
For a regal cake with a lovely fine texture in a traditional European style, make my Viennese Lemon Cake; including the candied lemon and orange slices for garnish. Serve it with your best tea.
Click to continue to more lemon recipes...
Page 1 of 2
Canadians need something warm and sunny in the winter, something bright and colourful. We need lemons! Yes, lemons -- imported from Florida, California or even Guatemala.
Love for Meyer Lemons
I fell in love with Meyer lemons when my elderly parents moved to Florida and planted a Meyer lemon tree in their backyard. The lemons' sweet and tart flavour, and intense fragrance impressed my whole family.
Meyer lemons have thinner skins than the familiar varieties we see year-round in North American grocery stores. They are harder to transport and keep, which is why we seldom saw them on Canadian grocery shelves until recent years. Thank goodness Meyer lemons are now grown commercially so we can get them at reasonable prices at larger supermarket chains. Meyer lemon rind, which smells like lemony sun-drenched jasmine blossoms, is not commercially viable for lemon oil but at home, it's invaluable. Add it to lemon meringue pies, lemon curd and many other lemon-flavoured specialties.
Cooking with lemons: Sweet dessert recipes
Lemons are invaluable in desserts. Without them, many fruit desserts would taste too sweet or somewhat unbalanced. Adding a tablespoon or two of lemon to a fruit filling in a pie or a crumble can make all the difference between a dull dessert and a fabulous one.
Who doesn't love lemon poppy seed cookies? Try my recipe, with a delicious lemon glaze, for even more lemon taste. Lemon Cornmeal Refrigerator Cookies make good use of lemon flavour while the cornmeal gives the cookies a crunch and a lovely yellow hue.
I grew up eating lemon-flavoured junket (rennet pudding), which is now so old-fashioned that I don't even think you can buy the rennet base anymore. Our Baked Lemon Custards have a similar taste and texture, although they're light custards made with milk and eggs.
For a regal cake with a lovely fine texture in a traditional European style, make my Viennese Lemon Cake; including the candied lemon and orange slices for garnish. Serve it with your best tea.
Click to continue to more lemon recipes...
Page 1 of 2
Advertisement
