Isn't it funny how certain foods bring back memories? A taste or just the scent arouses our senses and memories flood the mind with people and places. Admittedly some of those memories can be unpleasant, but when it comes to food, mine are usually pleasant. As odd as it may sound, two mouth puckering fruits, lemons and limes, shine into some of my fondest memories.
My sweet daughter, Loraine, loved lemons. A lemon and a salt shaker made her very happy from a young age. She would peel a lemon and eat it like an orange.
I think her love of lemons started in the womb. I was terribly nauseous the entire nine months I carried her. I tried every home remedy known to no avail. I'm not sure how I stumbled upon it, but when I sucked on a lemon, the nausea would ease. I kept half a lemon on a paper towel in my desk drawer at work. Whenever I was overcome with nausea, I would make sure no one was around and pull out the lemon and suck on it for a few minutes.
That was all it took to calm my stomach until the next big wave hit. Loraine was always a woman who knew what she wanted and how to get it even from the womb! I rarely smell a lemon that doesn't remind me of her smile and her quirky taste buds! The scent of a lime takes me back to mine and Steve's honeymoon in Mexico, the place where I had the most divine margarita you could imagine. It was purchased in a little shack on the beach. Tiny, locally grown key limes were the main ingredient.
We enjoyed the margarita while sitting at a plastic table and chair placed on the sand (the "dining room" of the shack) and watched the sunset. Perhaps it was because I was on my honeymoon, perhaps it was because it was the scenery and perhaps it was the limes, but
I have never tasted a margarita as good as the one (maybe two) I had on the beach of the little fishing village in Mexico.
I've bought key limes and tried to replicate it, but I just can't get that same flavor.
Lemons and/or limes are a kitchen staple. So many recipes call for the zest or the juice of one or the other. I would guess that more than 50 percent of the recipes in our house include one of these two fruits in one form or another. They are easy to keep on hand, staying fresh in the refrigerator crisper for weeks (unless you have someone in the house who eats them!).
When purchasing lemons and limes, make sure the fruit is blemish-free, heavy for its size and firm, not mushy.
If you are juicing, bring the fruit to room temperature to get the maximum amount of juice or microwave it for 30 seconds, then roll it back and forth in on the table with mild pressure before cutting.
As I have "matured" my hands don't squeeze as good as they used to so I use a citrus juicer that squeezes every last drop of acidic gold from its flesh. If you only need the juice, zest it anyway before cutting. The zest stores well in the freezer for up to three months and comes in handy the one day you don't have a lemon or lime on hand!
Of course my favorite recipes are the ones that combine these acidic gems with sugar. Perhaps the statement "opposites attract" explains the beautiful flavor explosion when lemons or limes are combined with sugar.
Their acidity cuts the sweetness of the sugar and the sugar cuts the acidity of the citrus. This is a match made in the puffy meringue clouds of heaven!
Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler.
Go to sophiesmarketplace.com.
Here are a couple of my favorite sweet and acidic recipes for you to try and make your own memories with.
COCONUT-LIME BARS
Makes 16 bars
Recipe adapted from Cooks Illustrated
Crust
5 ounces animal crackers
3 tablespoons packed brown sugar
1/8 teaspoon salt
4 tablespoons unsalted butter, melted and cooled slightly
Filling
2 ounces cream cheese, room temperature
1 tablespoon grated lime zest
1/8 teaspoon salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
½ cup fresh lime juice (don't be tempted to use bottled lime juice)
Topping
¾ cup sweetened shredded coconut, toasted until golden and crisp
Preheat oven to 325 degrees F.
Foil line your 8 by 8 pan, lightly spray with oil spray. Set aside.
For crust, combine animal crackers, brown sugar and salt in a food processor, pulse until all pieces of cookies are finely ground. Add melted butter and pulse 3-4 times until it resembles coarse sand.
Pour mixture into foiled lined pan and press down firmly and evenly using a bottom of a measuring cup. Bake until crust is golden brown, about 15 minutes. Set aside to cool while making the filling.
Using a hand held mixer in a medium speed, mix softened cream cheese and condensed milk until just combined, add lime zest, salt, and egg yolk until incorporated. Using a rubber spatula add lime juice and fold in until combined.
Pour filling into the prepared crust and bake until just set, about 15-18 minutes, longer if doubling or tripling the recipe (cover loosely with foil if top is getting too brown). Cool to room temperature and then chill, covered in refrigerator, 2 or more hours.
Using the foiled edges, gently lift the cheesecake out of the pan, cut into 16 squares, top with toasted shredded coconut flakes and serve
ANGINETTI (ITALIAN LEMON DROP COOKIES)
Cookie
½ cup sugar
¼ cup vegetable shortening (i.e. Crisco or other solid shortening)
3 large eggs
1 ½ teaspoons lemon extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ teaspoon lemon zest
Preheat oven to 350 degrees F.
Using a mixer, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder, lemon zest and salt and mix until combined. The dough should be soft and sticky.
Using a cookie scoop or a teaspoon, drop dough onto a slightly greased cookie sheet and press to flatten. Bake for 10-12 minutes. Cookies should be firm and lightly brown. Remove from cookie sheet and transfer to a cooling rack. Allow to cool completely.
Drizzle glaze on top of each cookie. Sprinkle with any remaining lemon zest
Glaze
3 cups confectioners' sugar
¼ cup water
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
Combine confectioners' sugar, water, lemon juice and lemon zest and mix until smooth.