Lemons and their tart, refreshing flavor signal spring to me so we’re welcoming spring with a week’s worth of lemon-y recipes!
I crave lemons all year long, but especially right about now when I’m more than ready for spring. Here are four things I’ve learned about my favorite citrus fruit.
1. Wash lemons before zesting them to remove any dirt, pesticides or wax. Be sure to zest before juicing them. I know from experience it’s virtually impossible to zest juiced lemon halves.
2. Freeze freshly-squeezed lemon juice in ice cube trays so you have it on hand when you need it. Use a peeler to remove zest in thick strips and you can freeze it in re-sealable freezer bags.
3. Freshly-squeezed lemon juice can bring out the flavors in foods, much like salt. Squeeze a little lemon juice into sweet and savory dishes at the end of cooking to enhance flavor.
4. Cut lemons in half and scoop out the flesh to use the empty shells as serving bowls for sorbets, ice creams or salads.
Lemon-Chive Cucumber Sandwiches
Lemon-Chive Compound Butter jazzes up cucumber sandwiches.
Ingredients
thin sandwich bread, crusts removed
Lemon-Chive Compound Butter, at room temperature
thinly-sliced English cucumber
Instructions
1. Spread a thin layer of of Lemon-Chive Compound Butter onto the bread.
2. Arrange the cucumber slices evenly over the butter. Top with a second piece of bread.
3. Cut the sandwiches into squares or triangles and serve.
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