Lemons are a refreshing way to add zest to many meals

As I sit on the front step early in the morning sipping nice strong steaming coffee, I can feel the sun’s warmth and hear the birds chatting as a new day begins. These sensory morning experiences tell me that spring is officially here, and now it feels like it.

Outdoors, I love a walk to check on the crocuses’ progress and perhaps a trek to gather pussy willows — kind of my spring passage activities.

In the house, the windows are open and the yellow décor has taken over as those heavy winter pieces are packed away.

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I just love a vase of fresh daffodils or tulips on the table to brighten the space. In the kitchen, I crave the taste of refreshing lemon. It is also the scent of this fresh fruit as well as the uplifting visual yellow colour, and let’s not forget the nutritional punch of vitamin C and flavonoids.

As a result, I have decided that if life gives me lemons, I won’t just make lemonade.

As an alternative to coffee, give yourself an easy detox by starting the day with a cup of warm water with fresh squeezed lemon to cleanse your pipes, or add a squeeze to chilled water throughout the day.

Lemons are a great ingredient to incorporate into your plates. Enjoy the following:

Lemon herb baked salmon

Salmon is a healthy protein choice that we should all lean into. Lemon takes the taste to the next level. Serve with a crisp side green salad.

• 1 large lemon
• 1 tbsp. finely chopped fresh herbs, such as parsley, dill, or a combination 15 mL
• 1 clove garlic, minced (1/4 tsp/1 mL garlic powder)
• 4 salmon fillets (with skin)
• 1 tbsp. oil 15 mL
• 1/2 tsp. salt 2 mL
• 1/4 tsp. freshly ground black pepper 1 mL

Heat the oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper.

Grate the zest of half a large lemon into a small bowl. Juice half the lemon into the bowl. Cut the remaining half lemon into four wedges and reserve for serving.

Stir the herbs and garlic into the lemon mixture.

With a paper towel, pat the salmon fillets dry and place on the baking sheet. Brush all over with one tablespoon oil and then season with the salt and pepper. Arrange skin-side down and then spoon the lemon mixture evenly over the salmon.

Bake until the salmon is opaque and flakes easily with a fork, 12 to 15 minutes. An instant-read thermometer inserted into the middle of the thickest part should register 120 to 130 F for medium-rare, or 135 to 145 F for well done. Serve with the lemon wedges.

Note: You could substitute chicken for the salmon if desired. You may have to adjust the roasting time slightly.

Lemon salad dressing

This is a tart dressing that makes greens taste so good.

• 1/4 c. lemon juice 60 mL
• 2 large garlic cloves, minced (1/2 tsp./2.5 mL garlic powder)
• 3/4 c. olive oil 175 mL
• salt and pepper to taste
• generous dash lemon pepper

Mix the ingredients in a bullet or whisk. Serve immediately over greens. Refrigerate any leftovers. Makes four servings.

Creamy lemon pasta

This is a delicious spring pasta plate.

• 1 lb. pkg. fettuccini 500 g
• salt to taste
• 1 c. butter 250 mL
• 1 1/2 c. cream 375 mL
• salt and pepper to taste
• 1/4 tsp. garlic powder 1 mL
• 1 c. finely grated parmesan (substitute in 1/2 c./125 mL romano cheese if available for a different flavour) 250 mL
• 1 tsp. lemon zest 5 mL
• 1 – 2 tbsp. fresh lemon juice (adjust to taste and preferred tartness) 15 mL – 30 mL
• 1/4 c. chopped fresh parsley, optional 60 mL

Cook the pasta in a large pot of boiling salted water, stirring occasionally until done al dente, which is about three minutes less than the package instructions. Drain.

Meanwhile, in a large saucepan, melt the butter over low heat and then stir in the cream until combined. Add in the salt, pepper and garlic. Stir in the cheeses until melted, which is how the sauce will thicken. Add in the lemon zest and juice to complete the sauce.

Using tongs, transfer the pasta to the sauce pan. Combine and plate immediately. Sprinkle with fresh parsley if desired. Serves four.

Source: All Recipes.

Lemon squares

This is a delicate dessert square that is so pleasing. Stir with a dollop of whipped cream if desired.

Crust:

• 1 c. butter, melted 250 mL
• 1/2 c. sugar 125 mL
• 1 tsp. pure vanilla extract 5 mL
• dash of salt
• 2 c. + 2 tbsp. all-purpose flour (spooned and leveled) 500 mL + 30 mL

Lemon filling:

• 2 c. sugar 500 mL
• 1/4 c. + 2 tbsp. all-purpose flour 60 mL + 30 mL
• 6 large eggs, set out 30 min. before using)
• 1 c. lemon juice (fresh squeezed), room temp. (about 4 lemons) 250 mL
• confectioners’ sugar for dusting, optional

Preheat the oven to 325 F (160 C). Line the bottom and sides of a nine by 13-inch glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift when finished. Set aside.

Mix together the melted butter, sugar, vanilla extract and salt in a medium bowl. Add the flour and stir to combine. The dough will be thick. Press firmly into a prepared pan, making sure the layer of crust is nice and even. Bake for 20 to 22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust but not all the way through to help the filling stick and hold to the crust. Set aside.

In a large mixing bowl, sift the sugar and flour together. Whisk in the eggs and then the lemon juice until completely combined.

Pour filling over warm crust. Bake for 22 to 26 minutes or until the centre is relatively set and no longer jiggles. Remove from the oven and cool completely at room temperature. Then place in the refrigerator for one to two more hours to chill.

Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. Cover and store leftovers in the refrigerator for up to one week. Makes 24 squares.

To halve the recipe, halve each of the ingredients to yield around 12 squares in a nine-inch square baking pan using the same oven temperature. Bake the crust for 16 to 18 minutes and the bars for 20 minutes or until the centre no longer jiggles.

Source: adapted from Sally’s Baking Addiction

Italian lemon cookies

These little lemon cookies just melt on your tongue. They are so decadent at tea or coffee time.

• 1 1/4 c. flour 300 mL
• 1/4 c. + 2 tbsp.cornstarch 90 mL
• pinch salt
• zest and juice of one lemon (approximately 1 tbsp./15 mL zest and 2 tbsp./30 mL juice)
• 3/4 c. + 2 tbsp.butter (softened) 200 mL
• 1/2 c. icing sugar 125 mL

Lemon glaze:

• 3 tbsp. fresh lemon juice 45 mL
• 1 1/2 c. icing sugar 375 mL
• 1 zest lemon

In a mixing bowl combine the flour, cornstarch, salt and zest(not the juice yet).

In another large mixing bowl, beat the butter and sugar until fluffy. Then add half the flour mixture and the lemon juice. Beat to combine. Then add the remaining flour mixture, and with a wooden spoon or spatula (or your hands), combine to form a dough ball. If the dough is sticky, add a bit of flour to the surface.

Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4 cm) wide. Wrap the dough and refrigerate for one hour.

Remove the dough from the fridge and cut into 1/2 inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.

Pre-heat oven to 320 F (160 C).

Bake the cookies for five minutes and then raise the oven temperature to 350 F (180 C) and continue to bake for nine minutes. The cookies will be slightly golden. Cool and remove from the baking sheet to a wire rack. Once cooled, the cookies can be either dusted with powdered sugar or spread with a lemon glaze. Makes approximately 22 cookies.

To make the glaze, in a small mixing bowl, whisk together the lemon juice, icing sugar and zest until smooth.

Source: www.anitalianinmykitchen.com

Limoncello

Last year at this time, I was touring the beautiful country of Italy. You could not help but notice the bright yellow lemons everywhere, including hanging on trees and set out in bowls in kitchens and restaurants. The fragrance of this fruit is like a reset button.

A drink which was new to many of us on the trip was the offering of limoncello, which is very tasty and somewhat soothing.

This is an Italian liqueur made from lemon zest. It’s mainly produced in southern Italy in the Naples, Sorrento, Capri and Amalfi Coast regions.

Traditionally, limoncello is made with Femminello St. Teresa lemons, a vibrant lemon variety native to the Sorrento Peninsula of Italy.

The liqueur is best served chilled in small glasses as a drink served before or after a meal to aid in digestion. It has become a habit for our home.

And remember, just a shot glass or two. The experience is divine.

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

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