Kay’s Cooking Corner

January 2-8, 2017

In need of some winter sunshine?
Slice a lemon!

By Kay Bona

The phrase “making lemonade” expresses entrepreneurial abilities and triumph over adversity. In today’s article, it means just what it says. If you think lemonade is just a summertime drink, let me give you a few facts on how healthy it is for you in the wintertime. It might become one of your favorite winter drinks - right up there with hot chocolate!

I have been growing a Meyers Lemon tree for the last two years. I had it in a large pot and during the summer I would place it on my patio, and then bring it in over winter. However, this past fall I had it put in the ground.

While in the pot, I would harvest plenty of lemons. The last harvest yielded about 16, but some of them were too young and bitter to eat. I picked them off because I felt putting the tree in the ground would probably stress it out, and if there were no lemons on it that it would continue to try and ripen, it would have a better chance in its’ new home.

So far it seems as if it is doing ok. A few weeks after planting it, I noticed some tiny, new growth, so hopefully it will make it. I look forward to seeing how it will produce this next spring and summer.

Lemons offer substantial health benefits, from a hot lemon drink to soothe a cold, to natural products for health and beauty. Originally found in Northern India, and referred to as “the golden apple,” they were prized for their flavor. Today, science continues to discover beneficial ways in which to use them.

A lemon’s bitterness comes from its high citric acid level, which, in addition to wonderful flavor and aroma, performs a variety of other small wonders; it slows oxidation in cut fruit, wards off scurvy, changes milk into buttermilk, removes stains and odors from your hands, “cooks” fish without heat, and discolors aluminum pans! (Something you might not want)

Lemons are excellent sources of vitamins C, B and E, as well as potassium, magnesium, calcium, phosphorus, copper, zinc, iron, and manganese. It is a natural antioxidant, and the whole fruit contains more pectin than any other citrus.

The chemical composition of a lemon provides a natural defense against infection, by naturally stimulating the development of white corpuscles, improving the body’s ability to defend itself against infection. The anti-viral properties of lemons help us recover from the flu.

Colds and Sore Throats

Lemon juice is excellent for colds and sore throats. It’s vitamin C levels help boost the immune system and its astringent and antiseptic qualities promote healing. Drinking tea with lemon and honey relaxes and soothes the throat, while relieving a cough.

Cough Syrup:

Mix 1 part lemon juice with 2 parts honey. (Do not give to children under 1 year old)

Perfect Lemonade

The secret to good lemonade is to use simple syrup. The sugar is completely dissolved and blends with the tart lemon. Make larger amounts at one time, then store in refrigerator.

Simple Syrup:

1 cup water
1 cup sugar

Blend well in small saucepan. Bring to a boil, stirring frequently, until sugar dissolves completely. Let cool and refrigerate.

Sparking Lemonade

Mix syrup with juice from 6-8 lemons and stir. Add 4 cups cold water if desired, or sparkling water for fizz. Add thin lemon slices to lemonade. Freeze some of the lemonade in ice cube trays, to use in lemonade so it’s never diluted. Serves 6.

Luscious Lemon Bars

Crust:
1/2 cup sliced almonds, toasted; chopped
3/4  cup all-purpose flour
1/3 cup powdered sugar
1/2  teaspoon almond extract
1/4 teaspoon salt
6 Tablespoons unsalted butter

Filling:
1 cup sugar
1/4 cup all-purpose flour
3 eggs
1/2 cup fresh lemon juice
2 teaspoons lemon zest
Powdered sugar for dusting

Preheat oven to 350 degrees. Line one 8” pan with foil. Toast sliced almonds in skillet, over medium heat 3-5 minutes, or until lightly browned. Set 3 Tablespoons aside and chop the rest. Whisk together the flour, sugar, almond extract, salt, and chopped almonds. Cut in butter until mixture is dry and crumbly. Press into pan. Sprinkle with the reserved sliced almonds, pressing into crust. Bake 20-25 minutes or until edges are golden.

Filling: Combine sugar and flour; whisk in eggs. Add lemon juice and zest. Pour over warm crust and dust with powdered sugar. Return to oven; bake until filling no longer jiggles, 18-20 minutes. Cool completely on rack. Remove from pan; cut into squares, and dust with powdered sugar.

Kay Bona is a staff writer for the Daily Record and an award-winning columnist and photographer. Contact her at kay@dailydata.com.