Mix it up with Mani

There’s Something About Lemons...

Maybe it’s their wonderful bright color and fragrance, amazingly fresh in the middle of winter. Just when all the fruit available is priced sky high and flown in from New Zealand or Narnia or further, lemons are ripe and ready right here on US soil. Just in time for Valentines Day, lemon desserts help transcend a cold and dreary winter.

Then again, lemon desserts are the perfect antidote to the heat of summer.

This month I offer two approaches to baking with lemons. The first is a lemon tart sweetened without sugar. (Use the agave or fruit juice concentrate that is described further in the rollover links). The crust is made with whole wheat pastry flour, milled from a soft wheat so the usual chunky bran and germ are held at bay. The low gluten content is perfect for baking. Believe me, I tested this recipe with all purpose flour and it is better with the whole wheat pastry! The crust has a nutty, shortbread like texture. Cut in slices and serve at a fancy dinner party or to your special someone.

The lemon bars are the real lemon deal too, baked up on a tender crust and cut into squares. These are pack-in-the- lunch-box kind of bars, best stored in an airtight container. You can wrap each one individually in plastic and keep on hand for afternoon treats for the kids while you brew up a nice cup of strong coffee to go with yours. Of course, no one will stop you from packing a bundle in a special tin to give to your Valentine.

Mani’s Lemon Tart
-no sugar added-
This is wonderfully lemony, sweet, smooth and tart. Most people will never know - and will not believe - it is made without sugar. Both the agave or fruit juice concentrate work equally well. I prefer the light agave for a deep yellow color.

Mani’s Lemon Bars
This is a classic lemon bar recipe. To keep longer than a few days, it’s best to wrap each bar in plastic and freeze. If you choose to sift powdered sugar over the top, it tends to be absorbed after a day or two - simply sift a few more tablespoons over the bars before serving.