I’m obsessed with in-season citrus right now; limes, lemons, blood oranges, satsumas, the list could go on. Wherever you live though, now is the time to seek out these bright beauties.
My Meyer lemon tree was already bearing fruit before the move, so when it gifted me lemons, I made sorbet!
While this recipe isn’t exactly what I’d call easy, macarons bring a wow-factor to a truly special meal. Because they do not use yeast, these would be a perfect addition to a Passover celebration, and their light and fluffy texture would add a special touch to an Easter brunch, as well.
Reader Thom writes: Dear Val, I have tons and tons of lemons (oranges and grapefruit too) and I’m going to use your lemon dressing tonight, but what else can I make with all these lemons? -Thom There are lots of suggestions and recipes on the site. Preserve your lemons and give them out as gifts. […]
Meyer lemons are great for salad dressing as well. Here is one of the easiest dressing recipes I’ve ever done, and it has great crowd appeal. Even the children love it. It goes perfectly with all my leafy greens that are growing so well in the garden right now: mâche, butter lettuce, romaine lettuce, arugula, mesclun, and wild arugula. I simply trim a small amount of each to make my own “Valerie” salad mix—it’s the definition of fresh, and oh so delicious.
I consider citrus to be one of my personal culinary obsessions, an addiction that leads to much marmalade.