Tasty Tuesday … Lemons, Lemons, Lemons

Cooking, Photography, Tasty Tuesday ..., Uncategorized, Vegan Dishes

If you’ve checked out some of my other food posts, you are most likely aware of the fact that I love lemons! Especially the Meyer lemons from California. I often find them at a local natural foods store. Meyer lemons are fantastic, tart and sweet at the same time. The rind is very thin and they are generally much juicier than the more common variety sold at stores. They are believed to be a cross between a true lemon and a orange or mandarin. I picked a few from a friend’s tree in California, and saw them at the farmers market and grocery store there as well.


Last year I made a couple of different limoncello versions. My original recipe, and one I found online, called “Lazy Limoncello”. In a tasting, the original won hands down.
It’s been so hot here all summer, so I used some of the simple syrup I made with the leftover lemon juice for an occasional margarita instead of lime, and dipped the rim of the glass into the lemon salt. Definitely makes hot summer nights more bearable!

Some of the fresh juice I turned into ice-cold lemonade, and tried the suggestion of a little limoncello in it from Marlene at Insearchofitall ! Marlene, great idea!!

I also made another batch of lemon salt. It’s a quick and perfect way to use the peel, which has all the flavor, essential oils and color and a great citrusy aroma. It tastes great on popcorn, my sister put some onto the salmon she cooked, we love it on tomato sandwiches…
It adds a little perk to just about anything.

Here is what to do:


Lemon Salt

  • lemons, preferably organic and well washed and dried
  • flaky kosher or sea salt

Preheat oven to 175° Fahrenheit
Wash and dry the lemons, then zest them with a microplane or very fine grater.
Combine 1 part of zest with 4 parts of salt. Mix it well with your fingers.
Place in a thin layer onto a non-reactive baking sheet and place in oven.
After 20 minutes turn off the heat and leave it in the oven overnight.
Next day, rub it together and mix it up again.
Store in a glass jar and enjoy!


Simple Lemon Syrup

  • 2 cups fresh lemon juice
  • 1 1/2 cups sugar
  • a few strips of lemon zest

Combine the ingredients in a non-reactive pot and bring to a simmer.
Gently simmer and stir until the sugar is dissolved.
Cool. Either refrigerate and use within a few days or freeze in small canning jars.

For lemonade, add ice cubes and some sparkling  or still water to suit your taste.
For margaritas, mix 3 parts of lemon simple syrup, 1 part of tequila. Pour over ice cubes and stir well.
The lemon salt will stick better to the rim if the glass is chilled.

This is a great way to use both peel and juice. Always remember to zest lemons before juicing! Also, if they are at room temperature and you press and roll them gently on the kitchen counter, they will release more juice!



Posted by

My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

14 thoughts on “Tasty Tuesday … Lemons, Lemons, Lemons”

  1. I adore lemons as well and the post is divine. I’m pinning and re blogging it. I’ll be making lemon salt soon. Thank you for another lovely post! Well done!

    Liked by 1 person

  2. You have a hit on your hands here. Anything with lemons is always a sure thing. I had one of your lemons in my water yesterday. My version of lemonade but without the sugar..I have never heard of lemon salt but that sounds interesting. Always learning something new from you.

    Liked by 1 person

  3. ZD McGee says:

    Oo là là le-mon, c’est bon! Voilà les photographes fantastiques! Moi, je voudrais les goûter.

    Liked by 1 person

  4. Pingback: Zunday Zen … Snap, Crackle, Pop … Free Recipe included | in cahoots with muddy boots

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.