For the Media
A Zest for Lemons
NASHVILLE, Tenn., May, 2006 - Can you imagine life without lemons? From iced tea to icebox pie, lemon adds a spark of flavor that is simply irreplaceable. "Good cooks everywhere recognize the culinary value of lemon -- not only for its own refreshing taste, but also for the way it brings out flavor in other foods," observes Linda Carman, Martha White® baking expert.
There may be no more versatile fruit than a lemon. Valued for its undeniably refreshing flavor, lemon pies, cakes, cookies and sauces are among our favorite desserts. But lemon also enhances the flavor of breads, salads, salad dressings, fish, chicken, vegetables and even other fruits like melons. Nor can we forget how a squeeze of lemon juice enlivens beverages like iced tea, tomato juice and, of course, its namesake, lemonade. And as a natural antioxidant, lemon prevents browning of fruits and vegetables.
Baking with Lemons
For all the wonderful uses of lemons, baking has to be high on the list. Making something sweet out of a naturally tart fruit is simply magic. Lemon curd and the filling for a lemon pie are basically thickened and sweetened lemon juice. A little lemon juice and grated peel contribute a more subtle flavor to cakes, cookies and breads. And sometimes lemon is the secret ingredient in a fruit cobbler or pie that provides a special little flavor boost.
Even convenient mixes get a new twist with some lemon juice or peel.Luscious Lemon Berry Muffins are easy to make and will provide the perfect accent to a spring brunch or luncheon. And Lemon Poppy Seed Loaf is great to have on hand for breakfast or to pair with fresh fruit for a casual dessert.
Of course, you can never go wrong with lemon bars. Lemon Cheesecake Bars feature a buttery cookie crust topped with a lemony cream cheese layer -- the perfect refreshing finish to a spring get-together.
Lemon Lore
The following tips will help you become better acquainted with how to use lemons to add zest to your favorite meals and recipes.
- Lemons warmed just to the touch, give up juice more easily. Warm in a microwave for 30 to 40 seconds depending on microwave wattage and size of lemon. Then press and roll around on tabletop a couple of times.
- For grated zest or peel, grate only the yellow peel - the white part is unpleasantly bitter. A fairly new kitchen gadget, the micro plane grater which looks like a rasp, is very sharp and makes grating a snap.
- If your recipe calls for peel or zest and juice, don't forget to grate the peel first. It's much easier.
- If you have too many lemons on hand, freeze measured amounts, 1 to 2 tablespoons, in an ice cube tray. Store cubes in a plastic bag.
- To prevent browning, rub lemon juice on the surface of bananas, apples, pears or avocados, or add to the cooking water of vegetables like potatoes or cauliflower.
- One medium lemon will yield about 3 tablespoons of juice and about 1 tablespoon of grated peel.
Go to www.marthawhite.com for more recipe ideas, such as Wonderful Waffles with Fresh Fruit and Luscious Lemon Sauce.
Luscious Lemon Berry Muffins
Muffins
2 (7 oz.) pkgs. Martha White® Blueberry, Blackberry, WildBerry or Strawberry Muffin Mix
2/3 cup milk
1 egg, beaten
1 tablespoon lemon juice
2 teaspoons grated lemon peel
Glaze
1 cup confectioners' sugar
2 tablespoon lemon juice
Heat oven to 425° F. Lightly spray 12 muffins cups with nonstick cooking spray.
Combine muffin ingredients in medium mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full.
Bake at 425° F for 12 to 16 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool 2 to 3 minutes in pan. Remove to wire rack.
Combine glaze ingredients in small bowl; stir until blended. Drizzle over warm muffins.
12 Muffins
Lemon Poppy Seed Loaf
Loaf
2 (7.6-oz.) pkg. Martha White® Lemon Poppy Seed Muffin Mix
2/3 cup milk
1/4 cup Crisco® oil
2 eggs, beaten
Glaze
1 cup confectioners' sugar
2 tablespoon lemon juice
Heat oven to 350° F. Grease bottom only of a 9x5-inch loaf pan. In large bowl, combine all ingredients; mix well. Pour into greased pan.
Bake at 350° F. for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled.
For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle over cooled loaf. Wrap tightly and store in refrigerator.
1 (16-slice) loaf
Lemon Cheesecake Bars
Crust
2 cups Martha White® All-Purpose Flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, melted and cooled
Filling
2 (8-oz.) pkg. cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Lemon slices, fruit and mint, if desired
Heat oven to 350° F. Grease 13x9-inch pan. In medium bowl combine the crust ingredients. Beat with electric mixer until crumbly. Press mixture in bottom of greased pan. Bake at 350° F. for 20 minutes or until light golden brown.
Meanwhile, in a medium bowl, combine cream cheese and sugar. Beat with electric mixer until blended. On low speed of mixer, beat in eggs, lemon peel and juice just until smooth. Remove partially baked crust from oven. Pour filling over crust. Bake an additional 20 to 30 minutes or until filling is set. Cool. Cut into bars. Garnish with lemon slices, fruit and/or mint, if desired. Store in refrigerator.
24 Bars