Lemons come into season from autumn through winter, changing color from green to yellow as they ripen. Green lemons are highly aromatic with a sharp, zesty taste, while yellow lemons are milder, with a gentle sweetness.
Local, naturally grown lemons come in various shapes and colors. Some are uneven, others are round like an orange. Yet others are still bright green when they reach the stores. Hold one in your palm and feel its weight – every part of the fruit can be enjoyed with the recipes below.
Using unwaxed lemons (so the peel is edible), make a lemon curd that you can enjoy immediately and a lemon syrup to savor later.
We also have a dessert recipe using the lemon curd.
RECIPES
Working with the Seasons Winter Citrus
Seasonal ingredients are not only packed with flavor, but delight us with their rich colors and aromas. To savor them with all five senses, try the winter citrus recipes below from Chef Chie Endo.
RECIPES
Lemon Curd
Lemon curd is a sweet and tangy, custard-like spread made by combining lemons with butter, eggs, and sugar. As you grate the zest and squeeze the juice, the bright aroma of lemons will fill your kitchen.
Lemon Curd Tiramisu
Lemon curd and mascarpone are an excellent combination. This lemon tiramisu is a light, refreshing treat that delights the senses.
Lemon Syrup
Layer thinly sliced lemons with rock sugar to make a homemade lemon syrup. Enjoy the gradual transformation as the syrup deepens into a rich golden yellow.
Chie Endo Chef / "ties" Representative
After starting her career as an international flight attendant, Chie worked in a restaurant before setting up her own business. Her love of travel has connected her to local restaurants, markets, and home recipes from around the world. Chie is now based in the Kanagawa countryside, creating recipes inspired by traditional cooking methods and local vegetables grown in neighboring farms and foraged plants.
Photos : Tomohiro Mazawa