The moment I heard the weather predictions were for another dismal snow season, I immediately began thinking of ways to prolong summer. Lemon is a quintessential summer association. As A. (visiting this weekend) and I read through my mother’s lemon snow pudding recipe, we were both struck by how efficiently the one lemon in the recipe was used. Inspired by this economical use, I decided to craft a whole menu to highlight lemon’s unmistakably tart flavor.
Riffing off the refreshingly sweet-sour nimbu pani (lemonade) of my youth, I made the digestif Limoncello. Inspired by my travel to Sorrento’s lemon groves, where the large, bright-yellow lemons are used in making this distinctive liqueur, I bought 12 fresh lemons. Scraping the zest was tedious, but I knew to be patient – the rind-soaked spirit would be ready in five weeks. The digestif would be a delicious reminder of summer warmth, and would see me through any harsh winter.
Since I was now left with 12 rind-less lemons, I decided to use the fruit to stuff a whole chicken that I planned to roast. The roasted chicken had only a mild hint of lemon, but the acidity from the juice helped to tenderize the chicken and make it moist. However, the same lemon added to the fresh stock, made with the giblets, was one of the tastiest I’ve had. The tartness of the lemon offset the fat, making the stock light and aromatic. The lemon brightened up a winter dish, and we used the moist meat the next day for a light summer salad.
That feeling of lightness carried through to the delicate lemon snow pudding. I was inspired by the clever use of separating both the eggs (yolk and white) and lemons (juice and zest), and how both separate parts came together harmoniously in the final dish. The egg white meringue and the lemon juice formed an airy base, while the yolk and lemon rind in the custard rounded off the silky flavors in this lemon meringue-like pudding.
Roast Chicken with Lemon
Whole chicken – 1, (4 lb)
Lemon – 1
Fresh herbs (oregano, sage) – 1-2 sprigs
Butter – 1 tbsp
Salt and pepper – 1 tbsp. each
Oven temperature 375°F
- Remove the chicken giblets (in a plastic bag) from the cavity of the chicken and wash the chicken well.
- Pat the chicken dry with paper towels.
- Slice the lemon into half and squeeze out the juice. Reserve.
- Mix the butter, herbs, salt, and pepper together. Spread the mixture over the chicken.
- Put the squeezed lemon half into the cavity of the chicken.
- Bake for 80 minutes, (20 minutes per pound) in total, with the final 20 minutes at 425°F for a golden skin. Check with a meat thermometer to see it has reached an internal temperature of 170°F.
Lemon Snow Pudding with Custard
Egg white – 1
Sugar – 1 tbsp
Lime – ½
Gelatin (unflavored) – 1 tsp
Lemon yellow food color – optional
- Fill a large pan with water.
- Mix the lime, sugar, and gelatin with one tablespoon of water in a saucepan that will fit in the large pan. Place it in the large pan.
- Bring the water to a rolling boil, while continuously stirring the mixture in the smaller pan.
- Once all the sugar and gelatin have dissolved, remove from heat. Cool.
- Whisk the egg white in a bowl, either with a fork or an electric whisk. Continue until it becomes firm. Tip: when you tilt the bowl, the egg white should not slip out.
- Add the cooled lemon mixture, whisking it carefully, into the egg white mixture.
- Add a drop of the yellow coloring.
- Refrigerate until ready to be served with custard.
For the Custard
Egg yolk – 1
Milk – 1 cup, warmed
Sugar – 1 tbsp.
- Boil water in a larger pan.
- Whisk the egg yolk in another pan.
- Add sugar and warmed milk to the yolk. Mix.
- Place the egg mixture pan in the larger pan. Stir continuously. This method, where the heat is not in direct contact with the ingredients, is called double boiling and prevents the egg mixture from curdling. In about 5-6 minutes, the mixture thickens. Tip: dip a metal spoon into the mixture. Run a finger on the back of the spoon. If it leaves a mark, then the custard is ready.
- Cool the custard.
- Scrape zests into the custard.