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

potential

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 bigoven.com

Ingredients:

• 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

Directions:

• 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!

Ingredients:

• 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

Directions

• 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