LOVE THOSE LEMONS

Bring zest of spring to some favourite dishes

I don’t know about you, but I’m done with Mother Nature being coy. I really need a shot of sunshine. And nothing brings that home faster than a fresh lemon. Sliced into water, spritzed onto grilled fish, blended

into a variety of dishes and drinks — lemons just give us hope for warmer weather.

Canada gets its lemons from all corners of the world — Spain, South America, Florida and California , to name a few. There are literally dozens of varieties, in different shapes,

sizes and levels of tartness — we’re only scratching the surface. They're so good for you, full of healthy benefits including a generous injection of vitamin C. Lemon juice is refreshing on a number of levels, in water, in salad dressing, in your bath! Wow, just thinking of lemons gives me hope for summer, because, let’s face it, spring’s playing coy.

Here’s a selection of lemony good recipes that will cheer you up and get you ready for shorts and sandals soon.

CREMA PASTICCERA CON LIMONE (PASTRY CREAM WITH LEMON)

This is a throwback to my childhood, when my mother would make this thick, lemony custard as a cake filler. We’d eat it out of the bowl. Her secret was not adding lemon juice, or even zest — she’d carefully peel about 6-7 pieces of lemon skin off a lemon (the pith completely removed) and add it to the custard as it was cooking. When it had nicely thickened she’d quickly remove the lemon skin lest it give the cream too tart a taste. I’d lick the lemon skins clean of the custard! (photo courtesy FidelityCucina) 4 large egg yolks

½ cup (125mL) sugar

1 tsp. (5mL) pure vanilla (use pure vanilla or vanilla paste) 3 Tbsp. (45mL) allpurpose flour, sifted

6-7 small slices lemon skin (pith removed)

2 cups (500mL) whole milk

In a large bowl, use a hand mixer and mix egg yolks with sugar until almost doubled, and light in colour. Mix in vanilla. Carefully beat in flour, one spoonful at a time,

until well incorporated.

Place milk and lemon skins in a large pot and heat to a simmer. When milk starts to show bubbles around edge, remove from heat. Take a large ladle of heated milk and quickly mix into egg mixture bowl, to temper eggs. Add a bit more milk to egg mixture. Pour incorporated egg mixture into remaining milk mixture in pot, return to stove and continue heating. Bring to a gentle boil, whisking constantly to avoid scorching at bottom of pan. (Be very careful with this step as custard can scorch quickly!)

When mixture thickens and evenly coats back of spoon, remove from heat and pour into another clean bowl. Remove lemon skins. Place plastic wrap directly on surface of custard and cool completely.

USAGE:

Enjoy as a custard — add a lady finger to serving. Perfect as filling for puff pastry, cream

puffs or cannolis. Serve with fresh strawberries. Use in English trifle

Split a sponge cake in three. Spread first layer with custard and top with second layer. With remaining custard, blend in 2 Tbsp. (30mL) good quality cocoa powder and spread second layer. Top with remaining slice of sponge cake. Sprinkle icing sugar on top and serve. You can sprinkle Frangelico or Limoncello liqueur before layering on the creams for added flavour.

SPARKLING LEMON GIN PUNCH

recipe courtesy Sunkist.com. ½ cup (125mL) clover or wildflower honey

1 cup (250mL) warm water ¾ cup (175mL) freshly squeezed lemon juice (Meyer lemons suggested)

1½ cups gin (375mL) favourite gin

½ cup (125mL) elderflower liqueur

½ bottle Champagne or prosecco

Lemon peel twists, for garnish

In a large pitcher, combine honey and warm water; stir until well dissolved. Add lemon juice, gin and elderflower liqueur.

(At this point you can refrigerate punch for service up to 3 days in advance.)

When ready to serve, pour chilled mixture into a punch bowl or large drink pitcher. Serve over ice and garnish with lemon twists. For ultimate presentation, serve over large format ice cubes studded with edible flower petals made

in square silicone ice molds (perfect for wedding showers!)

MEYER LEMON-ROSEMARY CHICKEN GNOCCHI

Meyers is a sweeter lemon. If you can’t find, use regular lemons. Courtesy Sunkist.com. 1 cup (250mL) water

12 oz. pkg. (340g) fresh gnocchi (Parmesan or pesto flavoured)

12 oz. pkg. (340g) cooked or grilled chicken breast strips 2 cups (500mL) prepared jarred Alfredo sauce

1 bunch fresh asparagus 1 Meyer lemon, zested and juices

1 tsp. (5mL) minced fresh rosemary ¼ tsp. (1mL) each salt and pepper (or to taste)

Extra grated Parmesan cheese

In a large nonstick sauté pan, bring water to a simmer over medium-high heat. Add gnocchi, bring back to simmer, cover with a tight-fitting lid and cook for 2 minutes.

Remove and discard woody stems of the fresh asparagus. Slice spears into 1-inch (2.5cm) pieces. Add chicken, sauce, asparagus and freshly squeezed lemon juice to pan with gnocchi; stir to combine. Bring back to simmer and continue to cook, uncovered, for 4-5 minutes until chicken is well cooked and asparagus is tender.

Stir in freshly grated lemon zest and fresh rosemary. Season to taste with salt and pepper. Serve with grated Parmesan cheese on side.

Serves 4.