Lemon Aid

April 11, 2012

Lemon adds a sprightly flavor to everything it touches.

Mark Boughton Photogrpahy / styling by Teresa Blackburn

I've always been in love with all things lemon. But after touring Pidduck Lemon Grove in Ojai, Calif., I found myself adding lemon to almost everything I cooked.

Did you know that lemons are picked at one time? While a lemon tree can yield 500 to 600 pounds of fruit, each golden orb is cut by hand and placed in a cloth sack that's worn over the harvester's shoulder. There's no such thing as a lemon picking machine, unless you count the human hand.

When buying lemons — like Lisbon or Eureka varieties — look for fruit with just a touch of green left on the skin. It will last longer. Meyer lemons (available only January through September) are a lemon-mandarin hybrid. Though treated as a great new discovery, this slightly sweet lemon has been around since 1908.

— By Mary Carter



Easy Lemon Bars

A moist, crumbly bar made with freshly squeezed lemon juice.

Lemon Snap Icebox Pie

Lemon Snap Icebox Pie

This layered lemon icebox pie is cool and refreshing—the perfect summer dessert.


Candied Lemon Slices

A perfect topping for ricotta pie or cheesecake.


French Lemon Tart

Tangy, sweet lemon curd with a splash of cream fills this luscious pie.


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