Lemon

Season: year-round

Storage: Whole, unwashed Lemons will keep for a couple of days at room temperature and 1 to 2 weeks when stored in a plastic bag in the crisper drawer of the refrigerator. Freshly squeezed juice will also last up to 2 weeks in the fridge. When frozen, the juice will keep for 3 months.

This bright, sour fruit owes its distinctive taste to citric acid.  Lemons have been around for centuries, originating in Asia and spreading all over the world. Lemons are versatile fruits utilized as a flavoring in both raw and cooked, sweet and savory applications. The fruits can be sliced and used as an edible garnish with roasted meats, tacos, or wedged on the side of beverages, and the slices can be squeezed as a finishing element. Lemons can also be juiced and used to cut through rich flavors in salad dressings, dips, marinades, and sauces, or they can be used to brighten soups, whipped cream, and rich, cheesy pasta dishes. Beyond savory preparations, Lemons are used as a flavoring for baked goods, including pies, cakes, muffins, and tarts, or the juice is mixed into puddings, icings, sherbet, bars, marmalades, and curds. 

Get local lemons by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Vegan Lemon Muffins

Recipe by Love and Lemons

Ingredients

  • 1 cup almond milk, sub with other plant milks

  • 1 teaspoon organic apple cider vinegar

  • 1¾ cups all purpose flour

  • ½ cup almond flour*

  • 2½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon sea salt

  • ½ cup + 2 tablespoons organic coconut sugar

  • ⅓ cup extra-virgin olive oil

  • 2 tablespoons lemon zest

  • 3 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • 1 tablespoon chia seeds, more for garnish

Glaze

  • ½ cup Earth Grown Vegan Cream Cheese

  • 2 tablespoons lemon juice

  • 2 tablespoons pure maple syrup

  • 1 teaspoon lemon zest, more for garnish

Instructions

  • Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin.

  • In a small bowl, combine the almond milk and apple cider vinegar. Set aside.

  • In a large bowl, whisk together the flours, baking powder, baking soda, and salt.

  • In a medium bowl, whisk together the sugar, olive oil, lemon zest, lemon juice, and vanilla. Stir in the almond milk mixture. Combine the wet ingredients with the dry ingredients and mix until just combined. Fold in the chia seeds and use a ⅓-cup measuring cup to scoop the batter into the muffin tins. Bake for 16 to 17 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling.

  • Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin.

  • Make the glaze. Using a hand mixer or a food processor, mix the cream cheese, lemon juice, maple syrup, and lemon zest until smooth. Dollop onto the cooled muffins and garnish with chia seeds and lemon zest.

Note: *Make your own almond flour by blending slivered almonds in a blender until they become a fine meal.

Lemon Madeleines

A recipe by Love and Lemons

Ingredients

  • 2 eggs

  • ⅓ cup cane sugar

  • ¼ teaspoon sea salt

  • ½ teaspoon vanilla extract

  • ¼ teaspoon lemon oil

  • ½ cup all-purpose flour, sifted

  • 1 teaspoon lemon zest

  • 4 tablespoons coconut oil, melted and cooled

  • Powdered sugar, for dusting

Instructions

  • Preheat the oven to 375°F. Spray your madeleine pan with cooking spray, or skip if your pan is nonstick.

  • In a large bowl, combine the eggs, sugar and salt. Use an electric mixer and, beat well until the mixture is pale, thick and fluffy, about 5 minutes. Beat in the vanilla and lemon oil. Sprinkle the sifted flour over the egg mixture and beat on low speed to incorporate.

  • Using a rubber spatula, gently fold in the lemon zest and half of the coconut oil just until blended. Fold in the remaining coconut oil.

  • Divide the batter among the prepared molds, using a heaping tablespoon of batter for each mold. Bake the madeleines until the tops spring back when lightly touched, 5 to 8 minutes. (This might vary depending on your oven – we baked ours for 5).

  • Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. Once they’re cool, dust with powdered sugar.

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