A Little Lemon Goes a Long Way

W hile I would generally reserve apple desserts for the fall, my sister requested something sweet involving this fruit during a recent visit. Cue a quick Google search and discovery of this simple stovetop recipe for apple crisp from Iowa Girl Eats. It instantly became our go-to post-dinner treat, a reward for surviving meltdowns and blowouts from her toddler and infant. As my visit progressed, I perfected my version of the recipe, adapting it to feed three, learning not to over-toast the granola topping, and even switching out the apples for nectarines twice, which made a phenomenal ice cream topping.

Interestingly though, on the third night of the apple version, I forgot one ingredient, and it made all the difference. Granted, I also slightly burned the granola that night, which didn’t help, but as I crunched through overly crisp oats, I realized the apples themselves were missing an important element of zing. The lemon juice, which I’d tossed in on a whim the first night, had lain forgotten in the fridge during this round of making the dessert, and my sister and I both lamented its absence.

As it turns out, a splash of lemon really can make all the difference.

I’ve noticed this on numerous occasions in the kitchen, in recipes from cakes to pasta to bread. Lemon pairs wonderfully with nearly everything (except perhaps chocolate), and it brings a brightness and depth of flavor to all manner of dishes. Don’t believe me? Pan-roast your green beans with some olive oil, then finish them off with a sprinkle of Parmesan and a splash of lemon juice.

It elevates heavy cream sauces, and I enjoy combining it with Dijon mustard and shallots. Lemon zest is also crucial to the filling of the pasta I learned to make a few months ago, giving more life to the sausage filling in my agnolotti.

In the world of cakes, tarts, and pies, lemon is absolutely essential. Olive oil cake, one of my hosting staples, can be customized with many different flavors, but I prefer the clean zip of lemon, which complements the olive oil beautifully. Of course, lemon and blueberries are a classic combination, and I flavor my cream cheese kolach filling with the bright zest. Enjoyers of your apple and peach pies (which you should try to make in miniature sometime) will bless you for the acidic kick, and almost no one would guess that this Lemon Bliss Cake is gluten free.

While I do appreciate the convenience of store-bought baked goods, I often skip lemon-flavored ones. They have an unfortunate tendency to taste like lemon Pledge dusting spray mixed with poppy seeds. This also goes for blueberry-lemon treats; so, tempting as they are, I avoid their siren call as I skim through the baked goods aisle.

One store-bought lemon item I wholeheartedly endorse, however, is jarred lemon curd. This concoction might actually be the Elixir of Life, and if I’m left unsupervised near an open jar, its contents may completely disappear — regardless of whether or not I have a spoon handy. Lemon curd is fiddly to make at home, but incredibly delicious. Even better, you can make a microwave version in a short amount of time. But buying it from the store (I’m a sucker for Trader Joe’s option) is a perfectly acceptable alternative. To keep yourself from snacking on it, host a party and provide a mini cheesecake bar. The toppings for said scrumptious spread are nearly endless, but in my recent experience, your best plan is two jars of pale yellow goodness and a small tower of no-bake mini cheesecakes. Your guests will still be talking about it a month later.

Of course, I haven’t even mentioned the wonder that is a lemon bar, or lemon paired with chicken, or mixed with Greek yogurt and feta, or even simply splashed into your water bottle on a hot day. It’s good for colds, sore throats, cleaning, clearing the air, and even writing secret letters. And don’t forget to dash it over your salad or spritz it atop your pork chops.

This list, of course, is endless. Almost everyone has their own special uses for this tangy, all-purpose fruit, but if you didn’t, well, the next time life hands you this special citrus, you’ll know just how to use it.