Lemon Recipes

France does grow some lemons, mostly on the Cote d'Azur, where it is warmer. In Menton it is honored every year at Carnaval time with a special festival. The Lemon Festival features incredibly elaborate floats and figures made from lemons and other citrus fruits.

In France, the lime is also considered a lemon and is called a green lemon (citron vert). Lime can substitute for lemon in many French lemon recipes, and is especially appreciated in marinades and cocktails. You will also find a fruit that looks like a big, bumpy lemon and is called a cédrat. Cédrat rind is candied and used in cakes and pastries. It is also used to make a liquor called Cédratine.

Lemon Facts and Tips

• Choosing lemons: When choosing lemons look for heavy fruits with a fine grained peel and a good smell. They will keep several weeks in the refrigerator, but verify that none of them are turning bad as the mold will quickly spread to the others.
• Zesting: If you are going to use a lemon for its zest, try to buy fruits that have not been treated with pesticides or coated with wax. In any case, wash the lemons well with warm water and pat dry before zesting. Lemon zest refers to just the outer rind of a lemon and not the white part which is bitter.
• Juicing: To get the most juice out of a lemon warm it in the microwave for two seconds before squeezing.
• Anti-oxydant: Lemon juice keeps fruits and vegetables from oxidizing and turning brown. Try it on avocados, pears, apples and bananas.
• Nutritional Facts: Very low in calories and a good source of vitamin C. However, it should be eaten quickly after cutting as the Vitamin C evaporates rapidly. Also contains calcium, iron and potassium.
• Cooking: A sprinkle of lemon juice adds flavor to many different dishes: marinades, sauces, salads and of course fish and seafood. Use it as a substitute for vinegar. Popular French lemon recipes include lemon sherbet or sorbet which makes a light, refreshing end to a heavy meal.

Here is a delicious and easy Lemon Tart Recipe. You can make lemon tart with your favorite pie crust or use a store bought one if you are pressed for time. Just make sure you make it ahead of time so it has enough time to chill. You could also try making Lemon Tart with a shortbread crust if you like a little sweet something to contrast with the sour of the tart.

Lemon Tart
Tarte au Citron

• 1 pie crust
• 5 eggs
• 1 cup sugar
• 1 cup lemon juice (about 6 large lemons)
• zest of 1 lemon
• 1/2 cup melted and cooled butter

Beat eggs. Add sugar, lemon juice and zest and beat well. Add butter and beat well again. Pour mixture into partially baked pie shell and bake at 375° F for 18 minutes (the tart should not be entirely set when you remove it from the oven).

Cool and refrigerate. Serve with a twist of lemon if you like.

8 servings

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