Taste of Lemons

Today I sharing some of my favorite Lemon recipes that I make to use in my kitchen and give as gifts.

Lemon Curd

• 3 large Eggs
• 1 C Sugar
• Juice 2 Lemons
• 1/4 C Butter, Cubed
• 1 Tablespoon lemon zest

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

Lemon Vinaigrette

Ingredients

• 1/4 cup fresh lemon juice
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt, more to taste
• Freshly ground black pepper
• 1/2 teaspoon honey or maple syrup, optional
• 1/4 to 1/3 cup  extra virgin olive oil
• 1/2 teaspoon fresh or dried thyme, optional

Instructions

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.