Lemons: The sweet flavor of summer days

The first time I ever saw a lemon slice as a child, I thought it looked so pretty that I just had to try it. A few tears later, I realized that even though it looked just like an orange except for its color, this was one fruit I wouldn’t be able to eat as a snack. However, for a fruit that isn’t that much fun to eat (at least, not to a kid!), lemons have proved to be incredibly useful — not only for their medicinal uses as standard home remedies, but also for their nutritional value and culinary uses. Lemon juice is well known for its ability to help soothe a sore throat (either in honeyed tea or by itself). Many doctors say that a glass of warm water with lemon juice in the morning cleanses your system of toxins and aids digestion, and can even curb caffeine cravings. These golden citrus fruits also provide vitamin C, potassium and calcium. Lemons aren’t just nutritious; they are a symbol of summer. Lemonade has been the favorite American summer beverage for as long as anyone can remember, and lemonade stands are a classic icon reminiscent of summer youth. So, if you want to preserve a piece of the summer — as it seems to be going by far too quickly — here is a recipe for preserving lemons. Roasted preserved lemonsFrom a recipe by Ina Garten at www.foodnetwork.comTwo or three lemons, 2 tablespoons kosher saltPreheat the oven to 250 degrees. Cut the lemons lengthwise into sixths. Sprinkle them with coarse salt and then arrange them in a ceramic baking dish (or a dish made of a material that won’t react to the acid in the lemons). Cover the lemons with water and let them bake for three hours. Take them out and let them cool. Store them in a glass jar with a sealed top (such as one you might use for canning). Lemon squaresAdapted from “BettyCrocker’s Cooky Book”Makes 16 squares1 cup all-purpose flour, 1⁄2 cup butter, 1⁄4 cup confectioners’ sugar, two eggs, 1 cup granulated sugar, 1⁄2 teaspoon baking powder, 1⁄4 teaspoon salt, 2 tablespoons of fresh lemon juice, 2 tablespoons of fine lemon zest (optional; for a richer flavor, try adding Meyer lemon zest)Preheat the oven to 350. In a mixer or food processor, combine the flour, butter and confectioners’ sugar and then press the dough into an ungreased square pan that measures 8-by-8-by-2 inches. Bake for 20 minutes. Meanwhile, beat the eggs, granulated sugar, baking powder, salt, lemon juice and lemon zest together. Remove the crust from the oven and pour the lemon mixture over it. Bake another 20 to 25 minutes, until the top begins to puff (it will flatten as it cools). Don’t overbake or the filling will dry out. If you’re feeling extravagant, serve these with some whipped cream and a sprig of mint.