Reader Recipe

By Kay Harrod, Published:

I get tips from readers quite often and most of them come by email. Here’s a good one from Addie Stokely.

Wash a lemon and freeze it whole. Then when you are ready to use it, simply grate it in or over whatever you are eating or drinking.

The major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes is that lemon peels contain as much as five to 10 times more vitamins than the lemon juice itself.

It’s also good that lemon peels are health rejuvenators in eradicating toxic elements in the body. 

Speaking of lemons, I received this recipe from Fonda Butler. It would be a delicious dessert to serve with our featured brisket meal.

White Chocolate and Meyer Lemon Tart

3 large eggs

1/2-cup sugar

1 cup heavy cream

2 Meyer lemons, juiced

4 ounces white chocolate, cut into 1/2” pieces

1 9-inch baked pie crust or tart shell

In a medium stainless steel bowl beat eggs until blended. Stir in sugar and then Meyer lemon juice. Cook over boiling water stirring continuously until mixture thickens, resembling pudding.

Remove from heat and stir in white chocolate until melted and completely incorporated. Set aside and cool at room temperature. Cover and chill.

Whip cream into firm peaks. Fold the cool lemon mixture into the cream and spoon into baked pie shell. Before serving, chill two hours or until firm. If desired, garnish with extra whipped cream before serving (and maybe a little of that lemon you have frozen).

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