Lemons

As most of us make temporary peace with winter’s short days, cold nights and iced-over gardens, there’s one crop that’s still going strong in sunny California and southern Florida: lemons. And there’s no time of year that the flavor of these golden orbs shines brighter than right now.

The juice of half a lemon perks up soups, stews and sauces in a single squeeze. A teaspoon or two of lemon zest can make a box of yellow cake mix taste like a from-scratch confection. Lemon juice works small miracles on other fruits—a prinkling keeps apples and pears from browning (the citric acid does it) and brightens the flavor of not-quite-ripe berries and so-so stone fruits.

When shopping, select lemons that feel heavy for their size. Roughskinned lemons will yield more zest, while smooth-skinned fruits are easier to squeeze for their juice.

Lisbon and Eureka are the lemon varieties you’re likely to find in the supermarket. The two are practically interchangeable when it comes to flavor. Meyer lemons, on the other hand, are rounder, sweeter and more fragrant—a cross between a lemon and an orange—but less readily available. Whatever kind of lemons you’re shopping for, buy lots. As culinary cure-alls go, lemons top the charts.

NO-BAKE LEMON PIE
Serves 8

Lemon curd is a creamy, sweet-tart spread served with scones and tea in England. The lightened-up version in this easy-to-make pie filling also doubles as a dessert sauce for cake and gingerbread. Or try it on pancakes for a tangy morning treat.

1 cup sugar
3 Tbs. cornstarch
3 large eggs
1 5-oz. can fat-free evaporated milk
1 cup lemon juice
1 Tbs. lemon zest
3 Tbs. unsalted butter, cut into small pieces
1 9-inch prepared graham cracker crust
Fresh or candied lemon slices, optional

1. Combine sugar and cornstarch in bowl. Set aside. Whisk together eggs and evaporated milk in another bowl. Add lemon juice, lemon zest and sugarcornstarch mixture to eggs; whisk to combine. Transfer to saucepan.
2. Bring mixture to a boil over medium heat, whisking constantly. Continue to cook 3 minutes, whisking constantly, or until mixture has thickened and whisk strokes leave defined lines in mixture. Remove from heat, and whisk in butter until melted. Press lemon curd through sieve into bowl to eliminate any lumps.
3. Pour curd into graham cracker crust. Cool on wire rack, and chill well before serving. Decorate with fresh or candied lemon slices, if desired.

PER SERVING: 294 CAL; 5G PROT; 11G TOTAL FAT (4.5G SAT. FAT); 45G CARB; 93MG CHOL; 175MG SOD; 1G FIBER; 29G SUGARS

CREAMY CAULIFLOWER SOUP WITH GREMOLATA
Serves 6 - Vegan

Gremolata is a classic Italian garnish made with parsley, garlic and lemon zest. Because gremolata keeps up to a week in the fridge, you may want to double or triple the recipe, then use it as a garnish for pasta, stews and bean dishes (especially white beans).

Gremolata
3 Tbs. chopped parsley
3 cloves garlic, chopped (about 1 Tbs.)
1 Tbs. lemon zest

Creamy Cauliflower Soup
2 Tbs. olive oil
1 medium-sized onion, thinly sliced (about 1 cup)
1 large clove garlic, sliced
1 medium-sized apple, peeled, cored and diced
1 head cauliflower, cut into florets (about 5 cups)
2 tsp. lemon zest
1/2 tsp. sugar
1/8 tsp. nutmeg

1. To make Gremolata: Combine parsley, garlic and lemon zest in small bowl. Set aside.
2. To make Creamy Cauliflower Soup: Heat oil in large saucepan over medium heat. Add onion, garlic and apple, and sauté 7 minutes, or until soft. Stir in remaining ingredients, and cook 2 minutes more. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until cauliflower florets are very tender. Let cool 10 minutes.
3. Purée soup with immersion blender or in small batches in blender or food processor. Return soup to saucepan, and bring to a simmer. Season to taste with salt and pepper. Ladle into bowls, and top each serving with 1 Tbs. gremolata.

PER SERVING: 89 CAL; 2G PROT; 4.5G TOTAL FAT (0.5G SAT. FAT); 11G CARB; 0MG CHOL; 27MG SOD; 3G FIBER; 6G SUGARS

WARM LEMON PUDDING CAKES WITH BLUEBERRY COMPOTE
Serves 8

These little cakes, based on an old Amish recipe, bake into two layers—one creamy and the other cake-like.

Pudding Cakes
4 Tbs. unsalted butter, softened
3/4 cup sugar, divided
1 tsp. lemon zest
3 large eggs, separated
1/3 cup all-purpose flour
1/3 cup lemon juice
1 1/4 cups nonfat milk

Blueberry Compote
2 cups frozen blueberries
1/3 cup sugar
1 Tbs. lemon juice
1 tsp. lemon zest

1. Preheat oven to 350F. Coat 8 6-oz. ramekins or custard cups with cooking spray, and set in large roasting pan.
2. To make Pudding Cakes: Put butter, 1/4 cup sugar and lemon zest in large bowl. Beat with an electric mixer on high until light and fluffy. Add egg yolks 1 at a time, and beat until incorporated. Beat in flour and lemon juice. Add milk, and beat until combined; mixture will look lumpy.
3. Beat egg whites in separate bowl until foamy. Slowly add 1/2 cup sugar, beating until whites form stiff, glossy peaks. Fold into lemon mixture.
4. Spoon batter into ramekins. Set pan on middle rack of oven. Pour enough hot water into roasting pan to reach halfway up ramekins. Bake 25 to 30 minutes, until tops are puffed and cracked. Remove ramekins from water with tongs; set on wire rack to cool.
5. To make Blueberry Compote: Simmer all ingredients in small saucepan over medium heat until slightly thickened, stirring occasionally, about 10 minutes. Serve with cakes.

PER SERVING: 237 CAL; 5G PROT; 8G TOTAL FAT (4.5G SAT. FAT); 38G CARB; 97MG CHOL; 45MG SOD; 1G FIBER; 30G SUGAR

ARUGULA SALAD WITH TANGY LEMON-MINT DRESSING
Serves 8 - 30 minutes or fewer

Lemon is a lighter choice than vinegar for salad dressings—it won’t overpower tender greens. Fresh mint tames some of lemon’s tartness, so all you’re left with is bright, citrusy flavor.

Lemon-Mint Dressing
1/4 cup lemon juice
1/4 cup chopped fresh mint
3 Tbs. olive oil
1 1/2 Tbs. sugar

Salad
4 cups baby arugula, washed and dried
1 1/2 cups cherry tomatoes, halved
1 oz. Romano cheese, shaved into curls with vegetable peeler (about 1⁄4 cup)

1. To make Lemon-Mint Dressing: Whisk all ingredients together in bowl.
2. To assemble Salad: Combine all ingredients in large bowl. Pour dressing over salad mixture, and toss to coat. Serve immediately.

PER SERVING: 79 CAL; 2G PROT; 6G TOTAL FAT (1G SAT. FAT); 5G CARB; 4MG CHOL; 49MG SOD; 1G FIBER; 3G SUGARS

EGGPLANT AND PORTOBELLO SCHNITZEL
Serves 8

Oh, what a difference lemon and capers make on oven-fried vegetables! This twist on classic Wiener Schnitzel is simple to prepare, yet the elegant flavors and presentation make it ideal for entertaining.

Schnitzel
1 cup nonfat milk
1 large egg
2 cups Italian-seasoned dried breadcrumbs
8 large portobello mushrooms, stemmed
2 medium-sized eggplants, sliced into 1/2-inch rounds

Lemon-Caper Sauce
3 Tbs. unsalted butter
3 Tbs. olive oil
3 tsp. capers
3 Tbs. lemon juice
2 Tbs. parsley, chopped
Lemon slices and parsley sprigs for garnish, optional

1. Preheat oven to 350F. Coat baking sheet with cooking spray.
2. To make Schnitzel: Whisk together milk and egg in wide bowl. Spread breadcrumbs on large plate. Dip mushrooms and eggplant slices into milk mixture, then coat slices with breadcrumbs. Shake off excess crumbs, and set on prepared baking sheet. Spray vegetables with cooking spray, and bake 10 minutes. Flip vegetables, spray with cooking spray, and bake 10 to 15 minutes more, or until vegetables are tender and breadcrumbs are dark golden brown. Set aside.
3. To make Lemon-Caper Sauce: Melt butter in saucepan over mediumhigh heat. Cook 2 to 3 minutes, or until butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from heat, and add lemon juice and parsley.
4. To serve: Stack 1 mushroom and several eggplant rounds on each plate; drizzle with Lemon-Caper Sauce, and garnish with lemon slices and parsley sprigs, if desired. Serve immediately.

PER SERVING: 292 CAL; 11G PROT; 12.5G TOTAL FAT (3.5G SAT. FAT); 38G CARB; 39MG CHOL; 499MG SOD; 7G FIBER; 10G SUGARS