As a child I always loved lemons. When my mom made something with fresh lemon, I always snuck the left overs and sucked on them. At that age, older people thought it was strange yet charming as I waited for the lemon in their cocktails.
As I got older, I would actually cut lemons into segments and eat them right to the pith which friends, (rightfully?), thought was downright weird.
Out on my own and learning to cook, I found a whole new world of lemons in the form of lemon bread, lemon curd, lemon chiffon pudding, lemon cheesecake, Avgolemono, lemon chicken – you get the picture.
Today, lemon is a go to for me in both sweet and savoury cooking. There are few single ingredients that can enhance flavours in a dish the way lemon can.
With it being January lemons bring the sunshine in. Not that we can complain here on the west coast given that we have flowers blooming, but January always seems such a long dark month and the vibrant colour and taste of lemons is just bound to brighten anyone’s day. Even better, January is when Meyer lemons are in season so head to the store a buy a big bag.
Now I realise some of you might prefer to turn to chocolate in the dark days of winter but it doesn’t have quite the same vibrancy and tang to wake up your taste buds and maybe your soul. Don’t get me wrong I like chocolate just fine too, but a good lemon treat is really what makes me get up and do the Snoopy dance.
P.S.
I finally discovered that I was not an anomaly once my younger sisters were old enough to ask for their own lemons! Still eating lemons in every shape and form. Go ahead, try some.
Lemon Tarts
Flaky Tart Dough (is there any other kind?)
- 5 cups all purpose flour
- pinch of salt
- 1/2 cup cold butter, cubed
- 3 Tbsp cold water
Make sure everything is COLD. Cut butter into flour until it resembles small flat peas. Add water in 2-3 batches. Flatten between plastic wrap into a disk. Rest for 30 minutes or overnight in the fridge before rolling. Roll out.
Next,
Press the dough into the tart pans. Place parchment or aluminum foil over the dough and gently mold it to the dough in the pan. (Sometimes I just skip this step and put the weights right on top of the pasty) Add pie weights (or dried beans). Bake for 20 minutes until golden. Remove from oven and let cool.
Lemon Curd
- juice of 2 large lemons (Meyer lemons have a great flavour if you can find them)
- zest of 2 lemons (I prefer organic lemons when I am using the zest)
- 3/4 cup sugar
- 3 eggs
- 1 tsp cornstarch
- 1/2 cup cold butter, cubed
Whisk all ingredients, except the butter, in a saucepan on low heat. Let the mixture cook just until it starts to bubble and thicken slightly. Remove from heat and immediately add cubed butter & whisk until thick. Cool slightly and then spoon into the waiting pastry shells.
Serving suggestion: Top with a spoonful of whipped cream and lemon zest curls, then sprinkle with a bit of confectioner’s (icing) sugar.
Original recipe courtesy of Northwest Culinary Academy and Chef Tony Minichiello
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