Some years ago, we challenged Chef Noel Cunningham of Denver to make dinner on the spot using only ingredients in a home refrigerator. As he pawed through the bins, he kept muttering, "lemons, lemons." With lemons and a few fresh herbs, he said later, he could put together just about any meal.
OK, so he's a chef and we couldn't say the same thing quite so easily. But it's true that when life (and the grocery store) hands us lemons, we can make lemonade - and a couple of other things as well.Although Sunkist says the lemon originated in India, arriving in Palestine and Persia in the 12th century, food historian Waverly Root says the origin of lemons is unclear. The earliest indication of its existence is an earring in the form of a lemon found in Pakistan in 2500 B.C., although no lemon seeds were ever found at excavation sites.
Among Romans, lemons were widely considered an antidote to poison after two criminals were thrown into a snake pit and one who had just eaten a lemon survived. The lemon was so rare and highly prized in other countries that it was recorded when the emperor of China received two bottles of lemon juice as a present.
Lemons were not cultivated en masse in the United States until the 1880s. Lemons are grown in Florida, California and Arizona, with 95 percent of the fresh crop coming from the latter two states. We eat a relatively small amount of lemons per capita - 2.6 pounds a year (compare that with 12.4 pounds of oranges). Although lemons are available year-round, spring and summer are considered high season, thanks to great demand for coolers such as iced tea and lemonade. Nutritionally, a lemon has 18 calories and provides 35 percent of the U.S. recommended daily allowance for vitamin C. Here are some tips on buying and using this fragrant fruit:
Select lemons with smooth skins and no soft spots. The fruit should feel firm and heavy in your hand.
Store lemons in the refrigerator in a loosely closed plastic bag. They should keep for several weeks.
An easy way to grate the zest or peel of a lemon is to buy a zester at a kitchen store. The potato peeler-like instrument will remove just the yellow part - the white underneath is bitter and undesirable. The tool also can be used for lemon garnishes. Holding the lemon in one hand, pull the zester through the peel from end to end, alternating with 1/4-inch of yellow skin between the rows. When you slice the lemon, it will appear to be notched.
To garnish serving platters, lay the lemon so that it looks like a boat, cutting a thin slice from the bottom to steady it. Make 12 to 16 vertical cuts three-quarters of the way through the lemon. Insert slices of cucumber or zucchini into the cuts for an attractive fan garnish.
Six medium lemons yield about a cup of juice; one medium lemon yields 3 tablespoons of juice and 3 teaspoons of grated peel.
To get the lemon to let go of its juice more easily, warm it in the microwave for 20 to 40 seconds on high. Or roll it on the counter top a few times with the palm of your hand.
Serve lemon sherbet in hollowed-out lemon halves.
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Recipes
LEMON-GLAZED CHEESECAKE DELUXE
CRUST:
2 cups graham-cracker crumbs (7 ounces) or 13 to 14 double crackers, crushed
1/4 cup sugar
7 tablespoons butter or margarine, melted
FRESH LEMON FILLING
3 packages (8 ounces each) cream cheese, softened
3 eggs
11/3 cups sugar
Juice of 1 lemon (3 tablespoons juice)
1 teaspoon vanilla extract
Grated peel of 1/2 lemon
Sour cream topping:
11/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
FRESH LEMON GLAZE:
1/2 lemon, unpeeled
21/2 cups water
1/2 cup sugar
11/2 tablespoons cornstarch
Juice of 1 lemon (3 tablespoons)
1 to 2 drops yellow food coloring
For crust: Combine crumbs and sugar; stir in butter well. Quickly press mixture firmly and evenly onto sides (1/2 inch from top) and bottom of 9-by-3-inch springform pan. Bake at 350 degrees for 5 minutes; cool.
For filling: In large bowl, with electric mixer, beat softened cream cheese at medium speed until smooth, about 2 minutes. Add eggs, one at a time, beating until smooth; scrape sides of bowl and beaters often. Continue beating, gradually adding 11/3 cups sugar, then lemon juice and vanilla. Stir in lemon peel. Pour into crust (filling will not yet come up to top of crust); bake at 350 degrees for 55 minutes.
Meanwhile, thoroughly combine sour cream topping ingredients; let stand at room temperature. Gently spread topping evenly over hot cake surface. Bake for 5 minutes longer. Run narrow spatula or knife carefully around sides of cake. Return cake to oven. Turn off heat. With door slightly ajar, leave cake in oven 30 minutes longer.
Remove cake from oven; cool completely on wire rack. Spread with fresh lemon glaze. Refrigerate 6 hours or overnight. Remove sides of springform pan. Garnish with small lemon triangles and fresh mint, if desired.
For glaze: Cut lemon into paper-thin cartwheel slices, removing any seeds. Coarsely chop slices; place in saucepan with 2 cups water. Bring to boil. Reduce heat and simmer, uncovered, 15 minutes. Drain well, discarding water.
In saucepan, thoroughly combine sugar and cornstarch; blend in remaining 1/2 cup water.
Add drained lemon pieces and juice. Bring to boil, stirring constantly; boil for 2 minutes. Stir in coloring. Chill until cool but not set. Spread on cheesecake.
Editor's Note: We found the glaze to be bitter from the lemon slices. Instead, you can make the glaze without the boiled lemon pieces, adding lemon juice as directed and more sugar, if needed. Or skip the glaze altogether and decorate with whipped cream.
Makes 16 to 20 servings.
LEMON MUFFINS
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup sugar (divided use)
2 eggs, separated
Juice of 1 lemon
Grated peel of 1 lemon
Cinnamon sugar (recipe follows)
Preheat oven to 375 degrees. Sift together flour, baking powder and salt. In a large bowl, cream the butter; gradually add 1/4 cup sugar, beating until light and fluffy.
In a separate bowl, beat egg yolks with an electric mixer until thick and light in color; stir into creamed butter. Add dry ingredients alternately with lemon juice.
In another bowl using clean beaters, beat egg whites until foamy; gradually add the remaining 1/4 cup sugar, beating until soft peaks form. Gently fold egg whites and lemon peel into the batter. Spoon into 8 paper-lined 21/2-by-11/4-inch muffin cups, filling about three-quarters full. Top with cinnamon sugar. Bake 18 to 20 minutes, or until lightly browned.
Makes 8 muffins.
CINNAMON SUGAR: Combine 1 tablespoon sugar with 1/4 teaspoon ground cinnamon.
LEMON FLOAT PUNCH
Juice of 10 to 12 lemons (2 cups)
3/4 cup sugar
4 cups water
2 bottles (1 liter each) ginger ale, chilled
1 pint lemon sherbet or frozen vanilla yogurt
Lemon half-cartwheel slices and fresh mint leaves (optional) for garnish
Combine lemon juice and sugar; stir to dissolve sugar. Add water; chill. To serve, in large punch bowl, combine lemon mixture and ginger ale. Add small scoops of sherbet, lemon half-cartwheel slices and mint.
Makes about 15 cups.
EASY LEMON PIE
1 package (about 4.3 ounces) lemon pudding and pie filling, not instant; you may have to use a small package and a half
3/4 cup sugar
3 cups water
Juice of 1 lemon (3 tablespoons)
3 egg yolks, well-beaten
Grated peel of 1/2 lemon
1 9-inch baked pie shell
1 cup whipping cream, whipped
2 tablespoons sugar
Lemon slices and mint, for garnish
Combine pudding mix and sugar in saucepan. Gradually blend in water and lemon juice. Stir in egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. Stir in lemon peel. Pour into baked pie crust.
Cool for 30 minutes and then chill for 11/2 hours in refrigerator. Whip 1 cup whipping cream with two tablespoons sugar until stiff. Spoon or pipe around edges or spread over top. Garnish with lemon slices and fresh mint.