Gotta lotta lemon zest!
- Pei Jun 25, 2006 04:39 PM
nooodles's is now Pei! Just wanted to let you guys know about the change; details on site talk.
Anyhow, I have a lot of lemon zest. Lots and lots. I suspect friend has a hybrid lemon/Buddha's hand tree. They're perfect for baking because recipes always seem to require more zest and less juice than a normal lemon yields. These lemons are tons of zest and just a little juice, so it's great.
I'm already thinking lemon poppyseed cake. Any other zesty ideas?
Toss a little in a Pasta dish it adds acidty and brightens the whole dish up without making it "Lemony"
Yes! Here's an EXCELLENT recipe for lemon bars. This is the best one I've tried: (N.B. this recipe makes enough to feed a small army)
CITRUS BARS (M. Stewart)
3 1/2 cups plus 2/3 cup all-purpose flour
1/2 cup wheat germ
1/2 cup confectioners’ sugar, plus more for dusting
1 1/2 teaspoons salt
4 sticks (1 pound) unsalted butter, cold, cut into pieces
8 large eggs
4 cups granulated sugar
3/4 cup freshly squeezed lemon juice
3/4 cup freshly squeezed lime juice
1 tablespoon finely grated lemon zest
1 tablespoon finely grated lime zest
1. Preheat oven to 350°. In a large bowl, whisk together 3 1/2 cups flour, wheat germ, confectioners’ sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in butter until largest pieces are size of peas.
2. Press mixture into bottom and up sides of an ungreased 17 1/2-by-12 1/2-inch rimmed baking pan. Bake until golden, 20 to 30 minutes. Transfer to a wire rack to cool.
3. In a medium bowl, whisk together eggs, granulated sugar, and remaining 2/3 cup flour until combined. Whisk in lemon and lime juices, zests, and remaining 1 teaspoon salt until combined. Pour filling onto crust.
4. Bake, rotating pan halfway through, until center is set, about 30 minutes. Transfer to a wire rack to cool completely. Dust with confectioners’ sugar, and cut into bars approximately 3 by 2 inches. Bars can be stored at room temperature for up to 1 day, then kept in an airtight container in the refrigerator for up to 3 days.
On the recommendation of someone else on this board (I'm sorry, I don't remember who), I made a pilaf with lemon zest and dill to go with salmon. It was delicious.
You have to make a liqueur... I have a post on the Spirits board about it. I would love to get a hold of some of that hybrid lemon/Buddha's zest for a citronecello liqueur. If you make it now it will be ready for the end of summer.
i'm currently working on a mojito sorbet in my freezer, and it calls for about twice as much zest as lime juice. i would definitely suggest lemon or lemon spiked sorbets. perfect for this weather and a great zingy treat anytime.
these lemon poppy seed cookies are also fantastic (a la Marth Stewart) and take up a good amount of zest.