Lemons for “Another Use”

Yesterday I made lemoncello.  I patiently peeled 14 lemons for the sole purpose of having a batch of homemade lemoncello for tea, ice cream, berries, and well…yes, to drink.  This left me with 14 lemons for “another use”.

What could I make?  Dinner and dessert?  Yes.  Lemon Asparagus Pasta with Lemon Cream Tart!

And….the best part is that I still have lemons for “another use” so tomorrow I will make lemon scones with lemon curd.


Lemon Creme Tart

Ingredients:

10 servings

  • 1  large egg white
  • 2  tablespoons  stick margarine
  • 3  tablespoons  sugar
  • 3  cups  reduced-fat vanilla wafer crumbs (about 36 cookies)
  • Cooking spray
  • 3  large eggs
  • 1  (14-ounce) can low-fat sweetened condensed milk (not evaporated skim milk)
  • 1  tablespoon  grated lemon rind
  • 1/2  cup  fresh lemon juice
  • Mint leaves (optional)

Preparation:

Preheat oven to 325 degrees.

Combine first 3 ingredients; beat at high-speed of a mixer until blended. Add crumbs; toss with a fork until moist.

Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Let cool on a wire rack.

Combine eggs, milk, lemon rind, and juice in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Let cool completely.

Lemon Asparagus Pasta

Ingredients

4 servings

  • 8  ounces  uncooked pasta
  • 2  cups  (1-inch) sliced asparagus
  • 1/2  cup  chopped green onions
  • 3  tablespoons  olive oil
  • 2  tablespoons  fresh lemon juice
  • 2  teaspoons  lemon rind
  • 2  garlic cloves, minced
  • 1  teaspoon  salt
  • 1 teaspoon  black pepper
  • 2 tablespoons grated pecorino romano cheese

1. Cook pasta according to package directions (omit salt and fat).

2. Add asparagus to pasta during last 3 minutes of cooking time; drain.

3. Stir in remaining ingredients, and serve immediately.


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