Sometimes life is unfair. Like when there are 70-degree days in March and you think winter is over, and a snowstorm hits the next day. Or when you’ve finally had enough of the heavy comfort foods and you’re ready for lighter dishes and brighter flavors, just to find out that citrus season is almost over.
Luckily, citrus season technically doesn’t end until April, and even then, it’s not really over because oranges, limes, and lemons can be found in almost any produce section year-round.
So, let’s get ready to juice, zest, and slice: We’ve got some lemons, and we’re going to make lemonade. Well, not lemonade, but something equally delicious that’s sure to bring a little sunshine to your plate.
Making the Best Zest
We often don’t think about washing citrus fruits, because either we’re not eating the peel or we’re just using the juice. If you need the zest, though, wash and dry the fruit first.When a recipe calls for zest, it’s referring to the thin outer layer of the fruit—the colorful part. That’s where the essential oils are and where you get the most flavor. Once you get into the white pith beneath the zest, things get bitter and unpleasant.
Making Juice Worth the Squeeze
When adding lemon juice to a dish, do so at the end of the cooking process. While the zest can be added at any point, waiting to add the lemon juice will help preserve its bright, fresh flavor and prevent it from becoming acrid.Think about adding a few drops of lemon juice to a dish before you add more salt. Most chefs know that adding just a squeeze of lemon juice can sharpen all the other flavors in a soup, sauce, or stew without stealing the show. That’s why when it comes to the final seasoning before serving, they will grab a wedge of lemon before a pinch of salt.
Bottled lemon juice is not going to have the same bright flavor you get from a fresh lemon. For that reason, when I’m cooking a dish and I want to taste that liquid sunshine, I skip the bottle.
When I’m making jams or doing any other kind of canning, I actually prefer bottled lemon juice, because it has a consistent level of acidity, which is important when preserving foods.
Pasta al Limone
Serves 4 to 6.- 1 pound dried bucatini or spaghetti
- 1/4 cup butter
- 1 clove garlic, minced
- 1 tablespoon grated lemon zest
- Salt and freshly ground black pepper
- 1/4 cup heavy cream
- 1/4 cup fresh lemon juice
- 1/4 cup freshly grated Parmesan, plus more for serving
- 2 tablespoons shredded fresh basil leaves
- Extra-virgin olive oil, for drizzling
Heat butter in the same pot you cooked your pasta in over medium heat. Add the garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute. Whisk in 1 cup of the reserved pasta cooking water and cream; bring to a simmer and cook for 3 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in lemon juice and Parmesan.
Chicken Thighs With Lemons and Olives
Serves 4 to 6.- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- 2 teaspoons finely chopped thyme
- Grated zest of 1 lemon
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 cup green olives, pitted and halved
- 8 thin slices of lemon
Heat oil in an oven-safe 12-inch skillet over medium-high heat. Place the chicken, skin side down, in the skillet and cook until skin is crisped and well browned, 8 to 10 minutes. Transfer chicken to a plate, skin side up.
Pour off all but 1 tablespoon of fat from skillet. Return skillet to medium heat. Add garlic, thyme, lemon zest, and red pepper flakes and cook, uncovered, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits on the bottom of the skillet, until liquid is almost evaporated, about 2 minutes.
Lemon and Garlic Roasted Potatoes
Serves 4.- 2 pounds small Yukon Gold potatoes, halved
- 1 medium lemon, cut into 1/4-inch slices
- 8 large cloves garlic, smashed and peeled
- 4 sprigs rosemary
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- Flaky salt
- Lemon wedges, for serving
Place the potatoes on a sheet pan with the lemon slices, garlic, rosemary, olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer with the potatoes cut side down.
Lemon Ricotta Pancakes
Serves 4.- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, separated, plus 2 large egg whites
- 1 1/3 cups buttermilk
- 1 cup whole-milk ricotta cheese
- Zest of on lemon, plus 1 tablespoon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 2 teaspoons vegetable oil
- Maple syrup, for serving
- Fresh fruit, for serving
In another medium bowl, beat together the egg yolks, buttermilk, ricotta, lemon zest and juice, vanilla, and melted butter. Stir in the dry ingredients until just combined. Don’t worry if there are a few lumps.
In a separate mixing bowl, beat the egg whites until soft peaks form. Slowly add sugar and continue beating until stiff, but not dry. Gently fold them into the batter, stirring until no streaks of white remain.
Heat a griddle or skillet over medium heat and coat with oil. Pour about 1/4 cup of batter per pancake into pan and use the back of the ladle to spread into a 4-inch round. Cook until edges are set and first side is deep golden brown, about 2 to 3 minutes. (Note: these pancakes are delicate and will be more difficult to turn if you don’t let them cook sufficiently on the first side.) Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 2 to 3 minutes longer.
Serve hot pancakes with syrup and fresh fruit, as desired.
