Each spring, I find myself being drawn to lemons.
Is it the sunshine colour that brings a feeling of happiness, the sour taste that brings a pucker or the scent that brings a sense of refreshment? I have not pinpointed a real answer, but let’s just say lemons work for me.
In fact, this citrus fruit was one of my hobbies over the winter. At the end of the season last year, I was wandering through a big box store that was clearing out the stragglers from the greenhouse. While heading toward the checkout, I saw this lonely potted lemon tree. It obviously had been broken and staked, almost headed for the dumpster with a price tag of $2. As I slowed to take a look at this pot, I thought, “I have spent a lot more money on ridiculous whims.” And this little plant was saved.
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Fast forward to spring, and after careful lighting and feeding the lemon tree alfalfa tea made from pellets (a great tonic for any plant), this little tree is giving me fruit. And it has been quite a conversation piece because the whole family has been watching to see if I get even one lemon.
First, I got a couple of flowers that had a scent that was more beautiful than any perfume and then a little fruit started to grow. And many months later I harvested a ripe lemon with three more to follow.
The proverb, “patience is a virtue” has new meaning to me and learning to wait gave me some entertainment to help with the winter blues.
My grandfather, Jack Kingwell, used to tell me that he never mastered this particular virtue but he sure had respect for those who could.
The little yellow gem hanging on the branch reminded me of Italy. While travelling there we saw a chef pull a ripe lemon right off the tree and take it to the kitchen to use. And while I am by no means an Italian chef, it sure felt good plucking this little fruit, making fresh warm lemon for my morning drink and a squirt in my chilled water to make it more exciting. Celebrating the lemon with a squeeze in an alcoholic beverage to toast success was also satisfying. My daughter and I tested many lemon-inspired recipes over the Easter break. Here are our favourites.
Baked lemon chicken
Serve with roast potatoes or steamed rice with a side of greens, steamed broccoli or peas. In the spring this side could be fresh in season asparagus either steamed or roasted until just tender. Delicious!
- 4 boneless skinless chicken breasts
- 3 tbsp. butter 45 mL
- 1/3 c. chicken broth 75 mL
- 1/4 c. fresh lemon juice 60 mL
- 1 tbsp. honey 15 mL
- 2 tsp. minced garlic 10 mL
- 1 tsp. Italian seasoning (if you do not have Italian seasonings mix use oregano, basil, thyme and rosemary or whatever you have in your spice rack in these spices equal to 1 tsp.) 5 mL
- 1 tsp. salt 5 mL
- 1/4 tsp. pepper 1 mL
Preheat oven to 400 F (200 C) and prepare a baking sheet or large casserole dish.
In a large skillet over medium-high heat, melt the butter. Add chicken and cook chicken three minutes on each side just until browned. Transfer chicken to prepared baking sheet.
In a small mixing bowl, whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every five to 10 minutes spoon the sauce from the pan over the chicken. Makes four servings. Source: www.lecremedelacrumb.com an excellent website.
Note: this chicken dish could be done on the grill brushing the sauce on during the cooking.
Lemon cheesecake
I have shied away from baked cheesecake in the past, opting for a no-bake option, but this recipe is a keeper. Served with a dollop of whipped cream and a side of fresh berries, this dessert is like heaven.
- 1 1/4 c. graham crumbs 300 mL
- 1/4 c. butter, melted 60 mL
- 3 (250 g) packages cream cheese, softened
- 1/2 c. granulated sugar 125 mL
- 2 tsp. lemon zest 10 mL
- 4 tbsp. lemon juice 60 mL
- 1 tsp. vanilla extract 5 mL
- 1 tbsp. all-purpose flour 15 mL
- 3 large eggs
- 1/2 c. whipping cream 125 mL
- 1 tbsp. icing sugar 15 mL
Preheat oven to 350 (180 F). Prepare a nine-inch spring form pan by lining with parchment paper.
In a mixing bowl, combine the graham crumbs and butter; press onto bottom of the pan. Use the bottom of a flat glass to press the crumbs if desired.
In another mixing bowl, beat the cream cheese and granulated sugar until smooth. Add lemon zest and juice, then vanilla. Blend in flour.
Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.
Place in the oven and bake for 35 to 40 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake for three to four hours.
When the cheesecake is cooled and just before serving, beat cream and icing sugar in small bowl with a mixer until peaks form. Spread over cheesecake or serve as a side to the sliced cake.
Garnish with fresh berries. Makes 16 small slices.
Note: you could substitute some of the lemon juice and zest for lime. Combining citrus juices make great flavours and it cuts the richness of the cream cheese.
Source: What’s Cooking Kraft Canada/Philadelphia Cream Cheese
Lemon poppy seed muffins
- 1 1/3 c. flour 325 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 tsp. salt 2 mL
- 1/4 c. butter 60 mL
- 3/4 c. sugar 175 mL
- 2 eggs
- 1 tsp. vanilla 5 mL
- zest of 2 small lemons(or 1 large lemon -about 2 tablespoons)
- 1 tbsp. fresh lemon juice 15 mL
- 3/4 c. plain Greekyogurt 175 mL
- 1 tbsp. poppy seeds 15 mL
Icing:
- 1 tbsp. butter softened 15 mL
- 2 tbsp. cream cheese,softened 30 mL
- 1 1/2 c. powdered sugar 375 mL
- 1-2 tsp. fresh lemonjuice 5 to 10 mL
Preheat oven to 375 F (190 C) and prepare a muffin pan.
In a medium mixing bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and Greek yogurt.
Add dry ingredients to wet ingredients and mix until combined. Stir in poppy seeds.
Fill muffin tins about two-thirds full of muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
To make the icing, cream softened butter and cream cheese for two minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. Store in an airtight container in the refrigerator to maintain freshness. Makes 12 muffins. Source: www.lecremedelacrumb.com.
• For a lighter lemon glaze, you can use powdered sugar and lemon juice. The ratio is about 1 1/2 c./375 mL of powdered sugar and three to four tbsp./45-60 mL of lemon juice. Whisk and drizzle over the top of the muffins for a sweet, light tasty glaze.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
