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Seasonal recipes

Lemon

Fruit and vegetables from the market, simple ideas and the wine to go with them.

The Menton lemon is a winter treasure: low in acidity, very fragrant, with a thick peel that can be cooked in its entirety.

Choosing itHeavy, with thin, shiny skin, and unwaxed if you are using the zest.
Storing it1 week at room temperature, 3 weeks in the fridge.
Top tipZest it before squeezing: it is much easier.
Lemon meringue pieDessert · Prep 40 min · Cook 30 min · Serves 8 · Medium

The perfect balance between the sharpness of the lemon and the sweetness of the meringue.

Ingredients for 8

  • 1 sweet shortcrust pastry
  • Cream: 4 lemons, 3 eggs, 150 g sugar, 100 g butter, 1 tbsp cornflour
  • Meringue: 3 egg whites, 150 g sugar

Method

  1. Blind-bake the pastry for 20 minutes at 180 °C.
  2. Cook the lemon zest and juice, eggs, sugar and cornflour, whisking until thickened, then add the butter.
  3. Pour the cream over the pastry case.
  4. Whisk the egg whites with the sugar to stiff peaks.
  5. Cover the tart with meringue and brown for 5 minutes under the grill or with a blowtorch.
Thermomix version
  1. Cream: zest and sugar 10 s/speed 10, then juice, eggs and cornflour, 8 min/90 °C/speed 4, then the butter 30 s/speed 4.
  2. Meringue: clean, dry mixing bowl, butterfly whisk, egg whites 4 min/speed 3.5, adding the sugar a little at a time.
  3. Fill, cover with meringue and brown.

Food & wine pairing

A Jurançon, whose freshness answers the acidity.

Salt-preserved lemonsCondiment · Prep 15 min · Serves 8 · Very easy

The essential condiment for tagines and salads, ready in a month.

Ingredients for 8

  • 6 unwaxed lemons
  • 100 g coarse salt
  • Juice of 4 extra lemons
  • 2 bay leaves, a few coriander seeds

Method

  1. Wash the lemons and cut a cross into them without separating them completely.
  2. Slip a good spoonful of coarse salt into the heart of each lemon.
  3. Pack them into a sterilised jar with the spices.
  4. Cover with lemon juice, seal and leave to preserve for 4 weeks at room temperature.
Thermomix version
  1. No need for the Thermomix for this recipe: everything is done by hand.
  2. If you like, squeeze the extra lemons with the Thermomix citrus press (depending on the model).

Food & wine pairing

With a tagine, an aromatic white or a red from the South.

Lemon curdSpread · Prep 10 min · Cook 10 min · Serves 8 · Easy

A smooth, tangy cream, for spreading or filling tartlets.

Ingredients for 8

  • 3 unwaxed lemons
  • 3 eggs
  • 120 g sugar
  • 80 g butter

Method

  1. Zest the lemons and squeeze their juice.
  2. In a saucepan over a bain-marie, whisk the eggs, sugar, zest and juice.
  3. Cook, whisking, until the cream thickens.
  4. Off the heat, add the butter in pieces. Pour into jars and keep in the fridge.
Thermomix version
  1. Add the zest and sugar, blend 10 s/speed 10.
  2. Add the juice, eggs and butter and cook 9 min/90 °C/speed 4.
  3. Pour into jars; the curd thickens as it cools.

Food & wine pairing

With a lemon cake, a sweet Loire wine.

Lemon and Parmesan risottoMain course ·Prep 10 min · Cook 25 min · Serves 4 · Medium

A bright, very simple risotto, fragrant with lemon zest.

Ingredients for 4

  • 300 g Arborio rice
  • 1 shallot
  • 2 tbsp olive oil
  • 10 cl white wine
  • 1 litre hot vegetable stock
  • 1 unwaxed lemon
  • 60 g Parmesan
  • 30 g butter
  • Pepper

Method

  1. Soften the shallot in the oil, then toast the rice for 2 minutes until translucent.
  2. Deglaze with the white wine, then add the stock a ladleful at a time over 18 minutes.
  3. Off the heat, add the zest and a little lemon juice, the butter and the Parmesan.
  4. Season with pepper and serve immediately.
Thermomix version
  1. Add the parmesan and grate 10 s/speed 10. Set aside.
  2. Add the shallot, 3 s/speed 5, then add the oil, 3 min/120 °C/speed 1.
  3. Add the rice, 2 min/120 °C/reverse/speed 1, then the wine 1 min/120 °C/reverse/speed 1.
  4. Add the stock and cook 16 min/100 °C/reverse/speed 1, with the simmering basket on the lid.
  5. Add the zest, juice, butter and Parmesan.

Food & wine pairing

A Chablis, mineral and lemony.

Glazed lemon loaf cakeDessert · Prep 20 min · Cook 45 min · Serves 8 · Easy

A moist, fragrant loaf cake with a crunchy glaze.

Ingredients for 8

  • 2 unwaxed lemons
  • 3 eggs
  • 180 g sugar
  • 12 cl crème fraîche
  • 200 g flour
  • 1 sachet baking powder
  • 80 g melted butter
  • Glaze: 100 g icing sugar, 2 tbsp lemon juice

Method

  1. Preheat the oven to 170 °C. Butter a loaf tin.
  2. Whisk the eggs, sugar and lemon zest, then add the cream, flour, baking powder, melted butter and the juice of one lemon.
  3. Bake for 45 minutes.
  4. Mix the icing sugar and lemon juice, and spread over the cooled cake.
Thermomix version
  1. Add the zest and sugar, 10 s/speed 10. Add the eggs, 2 min/37 °C/speed 4.
  2. Add the cream, flour, baking powder, melted butter and juice and mix 20 s/speed 4.
  3. Bake for 45 minutes at 170 °C, then glaze.

Food & wine pairing

A sweet Jurançon.

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The wine to go with it

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