BY LAURA BODE
WHEN LIFE GIVES you lemons, sure, you
can make lemonade, but there is so much
more you can do with this zesty fruit.
From dressings and desserts to pastries
and potions, you’ll want to have this citrus
on hand year-round.
Lemons contain high levels of vitamin
C and citric acid, along with calcium,
copper, iron, B-complex vitamins, phosphorus and fiber. Though native to Asia,
these evergreen trees were grown in
California as early as ;;;;. Today, Italy,
Spain, Greece, Turkey, Cyprus, Lebanon,
South Africa and Australia are among the
most prolific lemon-producing and
Here are some simple ways to use the
• Is your lettuce looking a little sad?
Bring it back to life by soaking the leaves
in a large bowl filled with water and a
handful of ice. Add ; tablespoon of fresh
lemon juice to the water and soak the lettuce for ;; minutes. Dry the revived leaves
and enjoy the crispness once again.
• After cutting up onions or garlic, a
nice way to rid your cutting board of the
strong odor is to wash it thoroughly in hot,
soapy water and then rub the cut side of
half a lemon all over it. Let it air-dry and by
the next use the board should smell better
Also, if your garbage disposal is smelly,
toss lemon quarters or even just the peel
down the disposal and run it until the disposal is clear of debris.
• Candied lemon peel makes a beautiful decoration for many desserts, and
adds a pop of flavor, too. Several simple
recipes online call for just lemons, water,
sugar, a vegetable peeler and a saucepan.
Once made, candied lemon peel can last
for several weeks.
•If you don’t always have fresh lemons on hand, making lemon ice cubes is a
great way to get an extra boost of vitamin
C and fiber into your day. Simply peel,
wash and chunk up a lemon, throw it in a
blender with a little bit of water and then
pour the mixture into an ice cube tray.
Freeze and enjoy later in a tall glass of
water. If you prefer a smoother texture, be
sure to remove the seeds and strain the
mixture before pouring it into the tray.
• Leftover lemon peels can be used to
fertilize roses and other plants that need
extra acidity. Cut flowers also like acidity
in the water, since the acid helps to prevent callus formation. When cut flowers
don’t callus over, water is able to freely
flow up the stems to the flowers.
•For those looking to reduce salt
intake, Joan Wickham, director of com-
Lemons are master multitaskers
FOR YOUR TABLE
Costco carries fresh lemons, lemon juice,
and fresh and frozen lemonade.
SUNKIST CLASSIC LEMON BARS
WITH POPPY SEED CRUST
½ cup ( 1 stick) butter, softened
¼ cup powdered sugar, plus more for dusting
1 cup all-purpose ;our
¼ teaspoon salt
1 tablespoon poppy seeds
2 teaspoons Sunkist lemon zest
1½ cups sugar
3 large eggs
½ cup freshly squeezed Sunkist lemon juice
½ cup all-purpose ;our
Preheat oven to 350 F.
In a mixer, cream together the butter and ¼ cup
powdered sugar, then mix in the ;our, salt,
poppy seeds and zest. Press evenly into an 8 x
8-inch nonstick baking pan. Place in preheated
oven and bake for about 18 to 20 minutes, or
until edges are golden.
Meanwhile, in a mixer, mix the sugar, eggs and
lemon juice until well combined, then add the
;our and mix until well incorporated. When the
pastry is done, immediately pour the ;lling over
the hot pastry. Bake about 30 to 35 minutes or
until golden and pu;y.
Cool and cut into 16 squares. Dust with pow-
dered sugar before serving. Makes 16 bars.
Recipe courtesy of Sunkist.
munications at Sunkist, suggests using
lemon juice and zest to add flavor to foods
in place of sodium. “We recently conducted
a study with culinary school Johnson &
Wales and found that using lemon juice
and zest reduced sodium by up to ;; percent in vegetable dishes without sacrificing flavor,” she says.
• Citrus, especially lemons, works well
for roasting chicken. Simply put the lemon
peel into the bird and roast. When it is
time to serve the bird, family and friends
will find one delicious chicken on the table.
After trying out these tips and tricks,
settle down for a nice tall glass of lemonade—with lemon ice cubes, of course. C
Laura Bode is a freelance writer in