The branches of our lemon tree bend under the weight of their fruit. So we decided to relieve them of some of their burden. What do you do with a plethora of lemons?
The lemon is a humble fruit - an unsuspecting source of culinary delights. They don't have the eat-right-off-thee-tree appeal of the apple, or the peach, or even their citrus cousin the orange. Like some people, their true nature takes some coaxing to bring out. But a squeeze of lemon juice can instantly bring a savory dish to life, and when a lemon gets together with its friends sugar and butter, amazing things can happen.
Ricotta cheese- a perfect light, creamy foil to the lemon's mouth-puckering acidity. Add some sugar and some eggs and pour it over a crumbly, buttery crust. Bake and dust with confectioners' sugar, and you've got yourself one irresistible dessert. I give you, lemon-ricotta bars. (recipe found on Food52).
And that's all I've got for this first post. Here's to having nowhere to go but up!