Pitcher, $22, iridescent glasses, $16/set of six, and dish towel, $8, from Oddfellows Antiques, Berkley; 248-399-6098. Sea-grass striped tumbler, $8, at Anthropologie, Birmingham; 248-593-5653, and Somerset Collection North, Troy; 248-458-1976. Ice-tea spoons, $2.95, at Sur La Table, Somerset Collection North, Troy; 248-283-1051 and The Mall at Partridge Creek, Clinton Township; 586-226-1452. Tablecloth fabric from Haberman Fabrics, Royal Oak; 248-541-0010.
Fresh-Squeezed Lemonade
1 cup freshly squeezed lemon juice
(5-6 lemons)
1/2-3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
Place all ingredients in a blender and process until completely smooth. Serve over ice.
— The Barefoot Contessa; foodnetwork.com
Lemon-Chive Vinaigrette
1 clove garlic
1 teaspoon coarse salt
1/3 cup fresh lemon juice
Grated zest of 1 lemon
1/3 cup extra-virgin olive oil
1 heaping teaspoon grain mustard
Freshly ground black pepper
Using a mortar and pestle, crush the garlic and salt together to a paste, then gradually mix in remaining ingredients. This is good poured over 2 pounds of cooked, still-warm new potatoes (as small as possible). Garnish with snipped fresh chives and scallions.
— Delia Smith’s Summer Collection; 140 Recipes for Summer
Lemon Curd
(Makes about 3 cups)
With its sunny-yellow brightness, vivid flavor, and smoothly appealing texture, this is the easiest kind of custard — and the most versatile. Fold it into whipped cream for an instant mousse, slather it on muffins, or spread it in a baked pastry shell and top with berries for a speedy tart.
1 tablespoon plus 2 teaspoons finely grated lemon zest
1 cup fresh lemon juice
1-1/3 cups sugar
4 large eggs
Pinch of salt
1-3/4 sticks (14 tablespoons) unsalted butter, cut into tablespoons
Whisk zest, juice, sugar, eggs, and salt in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, about 10 minutes. Immediately force curd through a fine-mesh sieve into a bowl; discard solids. Cool to room temperature, stirring occasionally, then refrigerate in an airtight container until cold.
— The Gourmet Cookbook
Lemon Cocktails
Planter’s Punch
1-1/2 ounces white rum
3/4 ounce lemon juice
Dash orange juice
Shake with ice. Strain into a cocktail glass. Garnish with a squeeze of lemon.
Lemon Drop
1-1/2 ounces citron vodka
3/4 ounce lemon juice
1 teaspoon sugar
Shake with ice. Strain into a frosted cocktail glass. Garnish with a lemon wheel.
Tom Collins
2 ounces gin
1 ounce lemon juice
1 teaspoon superfine sugar
2 ounces soda water
Shake with ice. Strain into a Collins glass filled with ice. Top with soda. Garnish with an orange wheel.
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