Growing up in Pennsylvania, I never imagined that one day I would be able to open my back door, walk into my garden and pick lemons pretty much any day of the year.
I can get real nerdy, flooding my social media feeds with pictures of my trees, bowls of lemons on my counter and the things I make with the plethora of lemons from my four trees. Which is why, if you’ve read my previous columns, you may have noticed that I feature lemons a lot in my recipes. I kind of geek out on lemons.
When asked at dinner parties — remember those? — what would be the three edible items I would take to a deserted island, lemons would most certainly be on that list. If you’re wondering what the other two would be, I’d likely say heirloom tomatoes and figs.
A few of the things I’m making with lemons right now are lemon aioli — it’s perfect with steamed and chilled asparagus and artichokes, which are in season right now — lemon chicken and baked goods, especially these tart cookies.
I’m always searching for new recipes that use lemons. When finding one that appeals to me, I print it out, adding it to a file folder. My file became so large that I now have a dedicated three-ring binder just for lemon recipes.
It may sound old school but I like having a printed-out recipe (I use sheet protectors to keep them clean in the kitchen) for two reasons. I can keep a recipe on a clipboard or cookbook holder for easy reference in the kitchen and I can make notes on the page with any changes I make to the recipe. I admit, the baking section in my binder is rather large.
The combination of sweet and tart is something my family and I can’t get enough of, and these cookies have become a favorite.
Carolyn Jensen is a culinary explorer who is devoted to shopping farmers markets for locally sourced, extraordinary and seasonal foods. She shares her weekly bounty through photos, tips and recipes on Instagram at gatherweekly. Contact her at firstname.lastname@example.org
Meyer lemon crinkle cookies
Yields 2 dozen
1⅓ cups granulated sugar, divided
½ cup unsalted butter, melted and cooled
½ teaspoon pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
2 tablespoons packed Meyer lemon zest
2 tablespoons Meyer lemon juice
2 cups all-purpose flour
¾ teaspoon kosher salt
½ teaspoon baking soda
½ cup confectioners’ sugar, sifted (measure then sift)
In a large bowl, whisk together 1 cup sugar, melted butter, vanilla extract, egg and egg yolk. Whisk until well combined. Add in the lemon zest and lemon juice.
In a medium bowl, whisk the flour, salt and baking soda. Add the flour into wet ingredients in two additions. Mix until combined after each addition. Refrigerate the cookie dough for at least two hours.
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Place the confectioners’ sugar in a small bowl. Place the remaining ⅓ cup granulated sugar into another small bowl.
Working in batches, use a medium cookie scoop or 1 tablespoon spoon and shape cookie dough into balls. Roll the ball in granulated sugar and then the confectioners’ sugar. Place on the cookie sheet, 2 inches apart.
Bake cookies until edges are set and cracks have formed, about eight to 10 minutes. Let cookies cool completely on the cookie sheet.
Store in an airtight container at room temperature.
— Adapted from aclassictwist.com