Just because we are in isolation doesn’t mean that our taste buds need to lie dormant. It’s springtime. Let’s enjoy foods that have big flavor.
One of my favorite ways to enjoy the warm weather is with food that is fresh and light, and using lemon evokes that perfectly.
I love lemonade in the summer. Whenever I’m in a café in France and it’s hot, I order a citron pressé. It is lemon juice squeezed into a glass with a few ice cubes, a pitcher of water, and a container of powdered sugar. You sweeten it yourself—how civilized—I can decide for myself how sour I want it and that changes depending on my mood.
In the spring I like lemon mousse because it wakes up my taste buds with a big wow. The recipe is easy but you do need to make it ahead of time and refrigerate overnight for it to set up before serving. Personally, I like that because then it is ready to serve for your virtual dinner party.
*Freeze egg whites either together or individually. Thaw them and use them wherever a recipe calls for egg whites.
**To zest means to remove the yellow part of the lemon skin that contains all the lemon flavor without touching the pith, the white layer that is bitter. Use a grater or vegetable peeler to remove it. Always zest before juicing the fruit.
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