When life gives you lemons, you make lemon recipes. We have an overly abundant lemon tree and at the height of the season, we come up with lemon-based recipes. First up . . .
LIMONCELLO
Ingredients:
10 organic lemons, washed and dried
(1) 750-ml bottle vodka (100-proof preferred, or 80-proof)
1 to 4 cups sugar, to taste
EQUIPMENT
Zester
1 quart jar or other similar-sized container with a lid
Strainer
Large coffee filter
Measuring cup
Small funnel
2 16-ounce bottles or several bottles equaling the same volume
INSTRUCTIONS
Zest the lemons, while trying to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don't worry about trimming every last scrap. Pour the vodka over the peels: Transfer the vodka and lemon peels to a 1-quart jar. Screw on the lid.
Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 4 days or as long as a month. The longer you let the vodka infuse, the more lemony your limoncello.
Strain the vodka first, then line the strainer with a large coffee filter and set it over a large bowl or measuring cup. Strain the infused vodka through the filter. Prepare a sugar syrup of 1 cup of water and 1 cup of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool. Start with 1 cup of water and 1 cup of sugar, taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur.
Pour the sugar syrup into the infused vodka. Stir gently to mix. Taste and add additional sugar syrup if desired. Insert the funnel in the neck of one of the bottles and fill with limoncello. Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for a year and beyond.
LEMON CURD
INGREDIENTS
1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp lemon zest, finely grated
large eggs, room temperature
1/4 cup butter, room temperature
INSTRUCTIONS
In a small saucepan, combine sugar, lemon juice, lemon zest, and eggs.
Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes.
Strain the lemon curd through a fine-mesh strainer if you don't want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid. The curd keeps fresh in the refrigerator for about 1 week. Use on toast, lemon pie, layered cake, parfait, lemon chicken or just let your imagination run wild.
LEMON POUND CAKE
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup
Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until smooth. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean for 65 to 75 minutes.
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack.
Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
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