I LOVE LEMONS

"When life gives you lemons, you should make lemonade...and try to find someone whose life has given them vodka, and have a party.” ― Ron White

I LOVE LEMON. LEMON EVERYTHING. IT'S MY FAVORITE FLAVOR (different from my favorite herb = basil, and my favorite spice = cinnamon). I've been experimenting with different uses, some better than others (see below).

Fun facts about lemons:
1. lemons are thought to be a cross between a sour orange and a citron
2. lemon plants were originally native to the middle east but were spread throughout the world by different conquests including to the Americas.
3. The most common super market lemon is the Eureka lemon.
4. India produces more lemons than any other country, followed by Mexico


Something that went well:

Lemon Cookies  

(thank you Martha Stewart, finally coming through for me)

What will you need?
2 c. flour
1/2 tsp. baking soda
1/2 tsp salt
1 TBS lemon zest (or more!)
2 TBS fresh squeezed lemon juice
1/2 c. (1 stick) butter, softened
1 c. sugar
1 egg
1 tsp vanilla

glaze:
2 c. confectioners sugar
2 TBS lemon zest (this is the magic right here)
1/4 c. lemon juice

Mix all dry ingredients and set aside. Cream butter and sugar together. Add egg, vanilla, lemon zest and juice. Do not grate your fingers off trying to zest the lemon, that's important. Add all your dry ingredients. You will have a ball similar to this:

 Wrap in wax paper and leave in the refrigerator 30 minutes or up to 2 days. Roll into a log and slice, if you prefer or flatten into discs with your palm. Shoot for 1/2 inch thickness. I went thinner and I would definitely not opt for that in the future.

Bake 8 minutes at 350˚F. Check. Bake until just barely browned, I burnt the bottoms of mine (of course). So keep an eye on these guys.

Mix powdered sugar with lemon juice and zest. It should be thick. So thick you probably think its too thick, but its not. If it's concrete, add more lemon juice. Drizzle over cookies or dunk them right in. 

Something that didn't go so well: 

Lemon Bread

I know it looks OK in the picture, but it totally wasn't what I had in mind when I set out to do this. I actually won't even tell you what I put in it because I wouldn't make it again. I guess I wanted it to be more like a pound cake without the 8 eggs that make a pound cake. It was lemon-y but it tasted more like artificial lemon flavor instead of the real, fresh, make-your-eyes-squint lemon taste.  Don't get me wrong, we still ate the whole loaf.

ps. other things that went well included roasted asparagus with lemon and roasted chicken with lemon and rosemary