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another simple dessert, made with some local lemons.  it is so light, fresh, and simply beautiful!

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candied lemons

ingredients

organic lemons (2 or 3 is plenty)

3 cups sugar

directions

-slice the lemons, paper thin, saving the ends of the lemons

-in a pan, liberally sprinkle some sugar 

-place a single layer of lemons at the bottom of the pan

-liberally sprinkle some sugar, repeat until lemons are gone (if you are doing a lot of lemons you may want to use 2 pans)

-squeeze the ends of the lemons over the sugar and lemon layers, discard ends

-heat on medium-low and begin to cook the lemons

-when pan heats up turn to low 

-keep an eye on these, making sure that they don’t burn, moving them around every once in a while  (not stirring though)

-once the syrup reduces the rinds are translucent remove from heat (this could be about an hour)

-pour some sugar in a bowl and begin to one by one, remove lemons (with tongs) and dredge in sugar

-set lemons on sil pat or cookie sheet with parchment paper to allow them to dry out

make the pie crust rounds (you can make your own crust or purchase some pre-made roll and fill crusts, by the biscuits at your grocers)

directions

-pre-heat oven to 350 degrees

roll the crusts out and cut with a biscuit cutter, if you don’t have a biscuit cutter use a glass tumbler in your desired diameter

-place on a sil pat or cookie sheet with parchment paper

-cook for 6-8 minutes, check after  6 minutes to see where they are at

-remove from oven and cool

whipping cream

ingredients

-heavy cream

-sweetener (we used agave nectar) 

-small section of vanilla bean (optional, but tasty) or a little vanilla extract

directions

-in a small bowl whisk the heavy cream (or use an electric mixer) until peaks form

-add sweetener to taste and vanilla of choice, whip again until peaks form

the fun part, the assemblage

-we layered the dessert like this:

pie crust round.  whipped cream.  candied lemon.  whipped cream.  pie crust round.  candied lemon

***feel free to switch it up!

****we garnished with fresh mint from the garden and left over lemon syrup from making the candied lemons

*a big thanks to mimi from homemade catering for our week of citrus!

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it can get too cold here to grow lemons in the natural elements.  rinne has some lemon trees growing in her greenhouse, made from old-recycled windows.  i stopped by for a harvest.  

i have always wanted to preserve lemons, it is an simple way to create a lot of flavor and create a natural condiment.  preserved lemons are traditionally used in moroccan cooking but once you taste them you can get creative with how you use them.  i had some left over kumquats from yesterdays cake, so i decided to make some preserved kumquats too.  you can use them in recipes that call for preserved lemons.

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what you will need

-clean jar(s)

-handful of organic lemons (any type will do)

-kosher salt

how to preserve lemons  (or substitute the kumquats for the lemons)

-wash the fruit very well

-put about an inch of salt at the bottom of the clean jar

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-cut the lemons in half and roll them in some salt

-make sure that salt gets into the crevices of the lemons

-place fruit in jar

-about halfway full, pour some salt over the jared lemons 

-continue salting the lemons and adding to jar

-try to fit as many lemons into the jar as possible, using force to get the last few in.

****you want as little air in the jar as possible

-pour any remaining juices that may have been lost in the cutting of the fruits

-pour some salt over the top and put the lid on the jar

-place jar in a dark place to preserve for  at least a month (up to a year, the longer they preserve, the more flavor)

-every few days it is good to shake the jars to make sure the salt covers the fruit

-after preserving, store in the refrigerator for up to a year

enjoy!!!!

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