Naturally grown lemons often vary in shape and appearance. Some are slightly uneven, others round and smooth, and occasionally they still carry a hint of green when they arrive at the market. Hold one in your palm and feel its weight — every part of the fruit can be used in these recipes. If available, we recommend choosing organic or unwaxed lemons so that the peel can be enjoyed as well. The zest carries a bright citrus aroma that adds depth to both the lemon curd and syrup.
Below, you’ll find a lemon curd recipe to enjoy straight away, and a lemon syrup that can be kept and savoured over time. We’ve also included a simple dessert that makes use of the lemon curd — a small way to continue enjoying the citrus season a little longer.
RECIPES
Seasonal Lemon Recipes for Spring
As winter gives way to spring in Europe, citrus fruits approach the final moments of their peak season. To savor them with all five senses, try these delicious recipes from Japanese chef Chie Endo.
RECIPES
Lemon Curd
Lemon curd is a sweet and tangy, custard-like spread made by combining lemons with butter, eggs, and sugar. As you grate the zest and squeeze the juice, the bright aroma of lemons will fill your kitchen.
Lemon Curd Tiramisu
Lemon curd and mascarpone are an excellent combination. This lemon tiramisu is a light, refreshing treat that delights the senses.
Lemon Syrup
Layer thinly sliced lemons with rock sugar to make a homemade lemon syrup. Enjoy the gradual transformation as the syrup deepens into a rich golden yellow.
Chie Endo Chef / "ties" Representative
After starting her career as an international flight attendant, Chie worked in a restaurant before setting up her own business. Her love of travel has connected her to local restaurants, markets, and home recipes from around the world. Chie is now based in the Kanagawa countryside, creating recipes inspired by traditional cooking methods and local vegetables grown in neighboring farms and foraged plants.
Photos : Tomohiro Mazawa