Zingy, zippy, and full of bright flavor, I actually can’t say enough about my love of lemons. When I was a kid, I thought my mom was some kind of crazy to salt her wedges of lemon—until the day I tried it myself. As it does with most things, salt enhances the citrus fruit, and the lemon flavor seems more succulent. Today, I salt my lemon wedges too. Is this because I am a salt lover or a lemon lover? Well, I am both!
A humble fruit in appearance, its looks belie the lemon’s versatility. A squeeze of lemon juice is a finishing touch for many recipes, from fish to vegetables and cocktails. I cannot eat fresh steamed broccoli without butter and lemon, and the savory flavor of the classic dish, chicken piccata, is due to using lemon juice. Lemon rice is simply delicious, as is ceviche—a fish dish full of tanginess due to the citrus juice (lemon or lime) that both flavors and “cooks” the raw fish. Lemon bars cannot be sour enough, while eating my first grilled lemon was a revelation. After a summer beach day, I discovered lemon bar ice cream at a nearby town and it was a creamy, dreamy, scrumptious finish to a lovely day.
I will eat lemon curd by the spoonful, while a lemon poppy seed muffin is a special treat. My childhood memories include eating boxes of Lemonheads, chewing away the candy’s tart coating until my tongue was raw. When I first discovered peppery arugula, I soon after found the recipe I still use and suggest to others; arugula with a lemon-parmesan dressing. After I first made limoncello—the Italian liqueur that is traditional to the country—I adjusted the recipe to use less simple syrup so the lemon flavor would be bolder.
I have a desire to one day visit Italy’s Amalfi coast, and it’s not because I wish to lounge on beaches and enjoy stunning scenic views. I will do that too, but I will travel there, over 4,000 miles from my home in northern Michigan, so I can indulge in foods that feature lemons. The Amalfi coast is renowned for cultivating large, fragrant lemons known as sfusato Amalfitano, and recipes in the region feature this ingredient. I will enjoy spaghetti al limone and lemon-infused seafood dishes, following them up with desserts such as torta al limone, lemon sorbet, and delizia al limone—sponge cake soaked in limoncello syrup, filled with lemon cream, and covered with a lemon glaze. Ahh…I can hardly wait!
Did I mention that I actually can’t say enough about my love of lemons?!
