Monday, May 23, 2011

Pucker up-its a lemon

The Lemon
Oblong, bright and a fragrance with a bite
Unexpected chaos within
Sever it slowly, and the fragrance intensifies
Its pulp glistens, and a drop of juice trickles out
Seems innocent enough
But as you pick up one half
And bite it with a slurp
Your lips are drawn in like a string on a sack
Your cheeks cave in
Your eyes begin to water
Your nostrils are tickled and overwhelmed
As you remove the piece from your mouth
You wonder how anyone could enjoy such a creation
Then suddenly you realize that this acidic wonder has
You decide to rein in that flavor
With a glass of pure liquid life
You squeeze its contents into the glass
And take another chance and taste it
It's calmer, but the concoction needs a companion
Sweet crystals are added and gently blended in
Then when you taste it this time
The sour and sweet mingle together
In a way that is pleasantly refreshing
Suddenly it comes to you
Life can bear a bushel of sour fruit
But when you tame those little beasts
With purity and sweet expectation
You end up with a product
That soothes your weary soul
So take a sip
Savor its goodness
And know that all is well.
by Latasha A. Willis
LEMON YELLOW-brighten your day with these lemon treats
Glazed Lemon Bread
recipe adapted from
  • 1-1/2 cups flour
  • 1/2 tsp salt
  • 1 cup sugar
  • peel of one lemon grated
  • 1 TB. baking powder
  • 1/2 cup whole milk
  • 2 large eggs beaten
  • 1/2 cup melted butter
  • juice of a large lemon
  • 1/2 tsp. vanilla extract
  • 1/3 cup poppy seeds
  • Whisk flour, salt, sugar, lemon peel and baking powder set aside
  • In a bowl beat eggs with milk, butter, lemon juice and vanilla
  • Add eggs to the dry ingredients
  • Stir in poppy seeds only till combined
  • If want more lemony taste could add another 1 TB. lemon zest
  • Grease a loaf pan and bake @ 350 for about 45 minutes-check at 35 minutes
Lemon Glaze
  • While bread is baking combine juice of another large lemon and 1/4-1/3 cup of sugar in a small saucepan depending how much juice there is
  • Stir over medium heat till sugar is dissolved
  • After removing bread from oven but while bread still in pan use a long wooden skewer to poke numerous holes in hot bread-be sure to pierce all the way to the bottom.
  • Slowly drizzle glaze and baste top several times
  • Let bread pan cool on a wire rack for about 20 minutes- invert and cool completely on rack
Sweet Tea Icebox Tart
Comment: recipe adapted from Southern Living May 2011
I was drawn to this recipe with its unusual mix of ingredients-what a refreshing Spring treat!
  • 2 TB. unsweetened instant ice tea mix
  • 1 can sweetened condensed milk (14 oz.)
  • 1 tsp. orange zest
  • 1 tsp. lime zest
  • 1/3 cup orange juice
  • 1/4 cup fresh lemon juice
  • 2 large eggs lightly beaten
  • Stir together ice tea mixture and 2 TB. water
  • Whisk in condensed milk and rest of ingredients till well blended
  • Place 9 inch tart pan with the slightly cooled gingersnap crust on a baking sheet
  • Pour in milk mixture
  • Bake 20-25 minutes just till filling is set
  • Cool completely on on a wire rack about 1 hour
  • Cover and chill 4-24 hours-Remove tart from pan and serve with whipped cream and lemon slices, mint sprigs
  • Whip small container of whipped cream with 3 TB. confectioners sugar for topping

Gingersnap Crust
  • 2 cups crushed gingersnap cookies
  • 5 TB. melted butter
  • 2 TB. light brown sugar
  • 1/2 tsp. cinnamon
  • 1/3 cup crushed nuts I used almonds
  • Add all to Cuisinart and process
Note: a graham cracker crust can work but not quite the same flavor
Press crumb mixture into a tart pan with a removable bottom bake 4-5 minutes @ 350
Cool a few minutes before adding filling and then continue baking

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