It’s that in-between season for therefore many East Coast and Midwesterners. The time of 12 months when it’s not the useless of winter, nevertheless it’s not spring but. All of the luscious, inexperienced spring meals have but to point out up in markets, leaving us in a type of culinary no man’s land. However nonetheless we search brightness and coloration after an extended winter of soups, stews and lots of root greens.

An answer? Lemons are the most effective methods to wake issues up within the kitchen. Vibrant yellow, with a zesty, bitter, tart, brilliant and acidic taste, lemons can carry the style of just about every thing we cook dinner — from soups and sauces to meat and fish dishes to desserts, puddings, marmalade, souffles and pies.

This fruit, so usually relegated to the aspect of the plate or squeezed into scorching tea or a chilly glass of lemonade, gives so many extra potentialities.

Listed below are just a few tidbits about lemon:

  • Though they’re grown year-round, lemons are thought-about winter meals. Your entire fruit might be eaten — the juice utilized in savory and candy dishes, and the peel might be candied or zested so as to add punch to drinks, sauces and desserts.
  • You must at all times wash the skin of the fruit earlier than you zest it to clean away any chemical compounds the fruit may need been sprayed with.
  • Many of the lemons we purchase in American grocery shops are Eureka or Lisbon lemons. Meyer lemons, that are like a cross between a lemon and an orange, are in season from November till the start of Might. They’ve a thinner, smoother peel than common lemons and are a yellowish-orange coloration. The flavour of a Meyer lemon is sort of floral, candy and bitter. Meyer lemons are typically very juicy.
  • Lemons are native to Asia.
  • A single lemon tree can produce as much as 600 kilos of fruit a 12 months.
  • Lemons occur to be an important supply of Vitamin C (one lemon = over 30 milligrams of vitamin C), calcium, fiber, potassium and zinc. They’re additionally thought-about an antioxidant that reinforces your basic well being.
  • One lemon has about 20 energy.

Fillet Of Sole Piccata

Fillet of sole piccata. (Kathy Gunst)

Piccata is an Italian phrase that means “to be pounded flat.” This Italian basic is historically made with hen or veal with a lemon, butter and caper sauce. The identical approach and flavors can be utilized with recent fish fillets.
The mixture of paper skinny lemon slices, capers and a splash of white wine makes a easy sauce for calmly sauteed fish fillets.

You should use any sort of flat fish fillets; I used a fragile fillet of sole with paper-thin slices of lemon (or Meyer lemon), however flounder, mahi-mahi or snapper additionally works properly. The entire dish takes about 20 minutes from begin to end, and is superb served with orzo, pasta or rice.

Serves 2 to 4, however can simply be doubled.


  • About ⅓ cup flour
  • Salt and pepper to style
  • 1 pound fillet of sole, flounder, pink snapper, mahi-mahi, petrale sole, or different flat fish fillet
  • 2 tablespoons olive oil
  • 2 ½ tablespoons butter, divided in three items
  • 1 giant lemon or Meyer lemon, washed and sliced paper skinny, seeds eliminated and every slice lower in half
  • 1 1/2 tablespoons capers, drained
  • ½ cup dry white wine


  1. On a plate combine the flour with a beneficiant pinch of salt and pepper. Flippantly dredge the fish fillets within the seasoned flour.
  2. Preheat the oven to 300 levels.
  3. In a big heavy skillet, warmth 1 tablespoon of the olive oil and 1 tablespoon of the butter over excessive warmth till the butter is melted and nearly sputtering. Add half the fish fillets and cook dinner for two to three minutes. Gently flip the fish over and cook dinner for one more 2 to three minutes, relying on the thickness of the fillet; the fish needs to be golden brown and flake simply. Place the cooked fish on an ovenproof serving plate and preserve heat within the oven. Add the remaining tablespoon of olive oil to the skillet and cook dinner the remaining fish. Take away the fish to the plate with the opposite fillets within the oven; preserve heat.
  4. Over excessive warmth, add half the remaining tablespoon of butter and the lemon slices to the new skillet and cook dinner for 1 minute. Stir within the capers after which the wine and let boil for 1 minute, or till barely diminished and thickened. Take away from the warmth and add the remaining ½ tablespoon of butter. Spoon the lemon-caper sauce over the fish fillets and serve scorching.

Lemon Pudding With Candied Lemon Zest

Lemon pudding with candied lemon zest. (Kathy Gunst)
Lemon pudding with candied lemon zest. (Kathy Gunst)

That is consolation meals at its greatest. Creamy, clean and brilliant with the flavour of recent lemon juice and lemon zest. If you wish to up this pudding a notch, make a easy batch of candied lemon zest and sprinkle on high. The pudding might be served at room temperature, however I choose it chilled. The pudding will preserve within the fridge for as much as three days. The candied lemon zest will preserve for a number of weeks.

Serves 4.


The Lemon Pudding:

  • 2 giant lemons or Meyer lemons, or 3 small
  • ¾ cup sugar (150 grams)
  • ¼ cup cornstarch
  • 2 ½ cups milk
  • 3 egg yolks, calmly crushed
  • Pinch salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter, lower into small items, at room temperature

The Candied Lemon Zest:

  • 1 giant lemon or Meyer lemon, or 2 small
  • ¾ cup sugar (150 grams)


  1. Make the pudding: Utilizing a microplane or the smallest knob of a cheese grater, grate the lemons ensuring to grate solely the yellow peel and never the bitter white pith. Put aside. Juice the lemons and put aside; it’s best to have ½ cup.
  2. Sift the sugar and cornstarch right into a medium saucepan. Whisk within the milk, egg yolks, the reserved lemon zest, salt and vanilla extract, and warmth over medium-high warmth. Whisking steadily, cook dinner the pudding for about 8 to 9 minutes, or till thick sufficient to coat a spoon. Take away from the warmth and stir within the reserved lemon juice and butter and blend till clean.
  3. Place the pudding into 4 1-cup ramekins or 1 medium bowl. Cowl with plastic wrap and refrigerate for a number of hours and as much as 3 days.
  4. To make the candied lemon zest: Utilizing a large vegetable peeler, take away strips of every lemon ensuring to peel off solely the yellow peel and never the bitter white pith. Save the lemons to make use of for one more dish. Place the lemon zest in a small saucepan and canopy with water. Convey to a boil over excessive warmth, scale back the warmth to a mild simmer, and cook dinner for 10 minutes. Pressure and discard the water.
  5. Place the zest again into the saucepan with ½ cup of the sugar and ½ cup water and convey to a boil over excessive warmth. Scale back the warmth to medium and simmer for 10 minutes. Take away from the warmth and, utilizing a slotted spoon, take away the lemon peel strips.
  6. In the meantime, place the remaining ¼ cup of the sugar onto a big piece of parchment or wax paper.
  7. Place the strained lemon strips on the parchment paper with the sugar and roll it within the sugar ensuring it adheres to all sides. Take away the candied peel from the sugar, The candied zest will preserve in a tightly sealed jar for a number of weeks. Make sure to not throw out the candy syrup the zest cooked in; a teaspoon is scrumptious spooned on high of the pudding, or drizzled on high of pancakes or waffles, or added to drinks.
  8. Serve the pudding chilly or room temperature sprinkled with the candied lemon zest.

Meyer Lemon Pound Cake With Pistachio-Lemon Glaze

Lemon, or ideally Meyer lemon, is utilized in a number of methods on this candy and bitter cake: Grated zest is used to taste the cake, lemon juice is used within the cake after which poured into tiny holes within the cake simply after it cools from the oven. A fast glaze — made by simmering skinny strips of lemon peel, lemon juice, sugar and chopped salted pistachios nuts — is poured on high of the cooled cake.

The cake will final, coated and refrigerated, for about 5 days.

Serves 6 to eight.

Meyer lemon pound cake with pistachio-lemon glaze. (Kathy Gunst)
Meyer lemon pound cake with pistachio-lemon glaze. (Kathy Gunst)


The Lemon Cake:

  • 2 giant Meyer or common lemons
  • 1 cup sugar (200 grams)
  • 2 sticks unsalted butter, at room temperature
  • 3 eggs
  • 1 3/4 cup all-purpose flour (224 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup plus 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

The Lemon-Pistachio Glaze

  • 1 giant Meyer or common lemon
  • 1/3 cup shelled, salted pistachios, chopped or finely chopped*
  • 1/3 cup granulated sugar (67 grams)


  1. Generously butter or use canola oil spray to grease a 9 X 4 loaf pan; put aside.
  2. Make the cake: Preheat the oven to 350 levels.
  3. Utilizing a microplane or the smallest knobs on a cheese grater, zest the lemons. Juice one or two of the lemons to get 3 tablespoons of lemon juice; put aside.
  4. Place the sugar in a small bowl. Add the lemon zest to the sugar and, utilizing your fingers, mix it into the sugar to infuse it with a lemony essence.
  5. Utilizing a mixer or a hand-held mixer, mix the butter till mushy. Add the lemon sugar and mix for 4 minutes; the combination ought to look creamy and mushy. Add the eggs, one by one, ensuring every egg is absolutely included earlier than including the following.
  6. In a bowl whisk collectively the flour, baking powder and salt.
  7. Add half the flour combination to the butter/sugar and blend on low pace till simply included. Add the milk and vanilla extract; combine properly. Then add the remaining flour combination and blend simply till there aren’t any seen indicators of flour within the batter. Spoon the batter into the ready loaf pan and, utilizing a mushy spatula, clean out the highest.
  8. Place the cake on the center shelf of the preheated oven and bake for about 50 minutes to 1 hour, turning the pan as soon as about midway via baking. Bake till a toothpick inserted within the heart comes out clear and the middle of the cake doesn’t look gooey or moist and the perimeters are golden brown. Take away from the oven and funky within the pan for 10 minutes.
  9. After 10 minutes, use a toothpick to poke about 12 holes within the cake. Pour the three tablespoons of reserved lemon juice over the cake so will probably be absorbed into the holes. Don’t fear if the juice spills out over the edges of the cake into the pan. Let cool utterly.
  10. In the meantime, make the glaze: Use a large vegetable peeler, peel off strips of yellow zest off the lemon, being cautious to not embody the bitter white pith. When you’ve eliminated nearly all of the peel off the lemon lower the peel into skinny julienne strips. Juice the lemon and put aside; it’s best to have 3 tablespoons juice.
  11. In a small pot mix the lemon strips, pistachios, sugar and the three tablespoons of lemon juice. Convey to a boil, scale back to low, and simmer for about 3 to 4 minutes or till thickened and effervescent.
  12. When the cake is absolutely cooled, take away from the pan. Pour the nice and cozy glaze on high and let sit about 10 minutes earlier than serving. Serve at room temperature of wrap in foil and refrigerate for as much as 5 days.

Different Favourite Lemon Recipes


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