Lemons – like olives and grapes – are an iconic Italian crop. Travel through the Amalfi coast and you’ll see lemons everywhere. From lemons at fruit stands to painted lemons hidden in beautiful ceramic pottery, they seem to be everywhere you turn. Italy is the world’s largest lemon producer and this fragrant, sour fruit plays a big role in the countries cuisine. From limoncello – a lemon liqueur mainly produced in the South of Italy – to salad dressings, marinades, seafood dishes and even desserts, this do-it-all fruit can be found in much of Italy’s famous cuisine.While we were in Italy, we loved eating seafood with a spritz of lemon juice and a splash of olive oil – delizioso! Lemon desserts hold a special place in our hearts, from lemon granita to lemon tarts – you can’t go wrong. Today, we’re sharing recipes for some of our favorite lemon dishes. Try our Lemon Pappardelle, Lemon Olive Oil Cake and our kid-friendly Limoncello recipe, for a little taste of the Amalfi Coast in your home. Don’t forget to let us know what you think!
There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time |
| 8 minutes |
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There is something so amazing about this simple dish. All it requires is a few simple ingredients, fresh lemon juice being the most important, and you have a meal that feels freshly delivered from Italy! Don't be afraid to add extra cheese or pepper.
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Ingredients
- 1 lb fresh pappardelle pasta
- 2/3 cup olive oil
- 2/3 cup grated Parmesan cheese
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- salt and pepper
- freshly chopped parsley
Servings: servings
Units:
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm - approximately 4 minutes for fresh pasta or 8-10 minutes for boxed pasta.
- Meanwhile, whisk the olive oil, cheese and lemon juice in a large bowl.
- Drain the pasta, reserving 3/4 cup of the cooking liquid. Toss the pasta in the lemon sauce, adding in 1/4 at a time of the reserved cooking liquid until all of the pasta is moistened. Season with salt and pepper. Garnish with lemon zest and chopped parsley and serve hot!
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
| Servings | Prep Time |
| 4 mini loafs | 10 minutes |
| Cook Time |
| 40 minutes |
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
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Ingredients
- 1 tablespoon unsalted butter room temp
- 1 cup flour
- 1 1/3 cups granulated sugar
- 2 tablespoons grated lemon zest
- 2 large eggs
- 1/4 cup extra virgin olive oil
- 2/3 cup whole milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioner's sugar
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter melted
Servings: mini loafs
Units:
Instructions
- Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
- Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
- Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
- Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
- Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
| Servings | Prep Time |
| 10 servings | 5 minutes |
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Limoncello, the sweet liqueur of the Amalfi Coast is a wonderfully delicious, after dinner drink best served chilled. While we love it, it's not for little citizens. We know they'll be jealous of your bright yellow drink and will want their own version! Follow along with our lemonade recipe, adapted with some extra love from the Amalfi coast.
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Instructions
- Using a vegetable peeler, remove the peel from the lemons in long strips while trying to avoid the pith (the white part). Place the lemon peels in a 2-quart pitcher. Squeeze the lemons out of the peeled lemons and place in the pitcher. Pour three cups of water over the lemon peels and cover with plastic wrap. Let the lemon peels steep for at least 2 days, 4 if you can.
- After the 2-4 days, remove the lemon peels. Stir 3 cups of water in with the sugar in a medium pan over low heat, until the sugar dissolves. Cool completely. Pour the sugar syrup into you lemon water mixture. Refrigerate and serve!
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