Pure lemon love – indulgent ideas with a Mediterranean touch
There are flavors that are like a ray of sunshine on the tongue. Lemon is one such flavor—clear, vibrant, invigorating. And that's precisely why we're dedicating an entire week to it: Our Lemon Week.
While the sun slowly regains its strength outside, we're bringing a touch of Mediterranean lightness to our plates with lemons. From savory to sweet, from freshly picked to lovingly refined – here are our favorite lemon products.
The lemon in its most original form
Let's start with the classic: fresh lemons . Not just sour, but complex, fruity, and incredibly versatile. Whether in sparkling water, drizzled over a salad, incorporated into cakes, or as a fragrance in the kitchen – for many, fresh lemons are the epitome of summer. Here, they come straight from our sun-drenched quinta and bring a taste of the south with them.
Lemon meets olive: A surprising dream couple
This year, we were truly surprised by the combination of olives and lemon. These lemon-stuffed Manzanilla olives are more than just a snack—they're a true taste experience. Fruity, salty, and fresh—perfect with a glass of white wine or as an antipasti in warm weather.
And speaking of olives: This olive oil with lemon is an insider tip for anyone who wants to add a sophisticated flavor to their dishes with little effort. A drizzle of it over grilled vegetables or fish – and you'll feel like you're in a small coastal trattoria.
Sardines, tea & lemon cream – that certain something
For lovers of Mediterranean cuisine, we have sardines in olive oil and lemon – a simple, honest product that's perfect on fresh bread or as an appetizer. The lemon adds a touch of lightness to the sardines without overpowering their character.
If you're looking for a moment of peace, you should take a closer look at the teas: Lemon Thyme for spicier hours, and Lemon Verbena for mild evenings or as a refreshing iced tea. Both are soothing, aromatic, and perfect for a break.
Another favorite: lemon curd – a velvety lemon cream reminiscent of English teatimes. Whether on a warm scone or in yogurt – it's sweet, slightly tart, and simply delicious.
Sweet lemon – for snacking, baking and dreaming
Those who love sweets will also find something to their liking this week. Candied lemon slices are not only beautiful to look at, but also versatile: as a decoration for cakes, with dark chocolate, or just as a snack.
Particularly delicious: white chocolate with lemon and coconut . A combination that melts in your mouth – exotic, summery, and yet wonderfully balanced.
And for creative cooking: sliced lemongrass . A touch of Asia, perfect for curries, teas, or as an ingredient in homemade lemonade. Fresh, fragrant, inspiring.
Recipe: Lemon iced tea with thyme & honey
Refreshing, aromatic and completely without artificial additives
Ingredients (for approx. 1 liter):
- 3 tea bags lemon thyme tea
- 1 organic lemon (sliced)
- 1–2 tablespoons honey (to taste)
- 1 small sprig of fresh thyme (optional)
- ice cubes
- cold still or sparkling water
Preparation:
- Brewing tea : Pour 500 ml of boiling water over the tea bags and let it steep for 8-10 minutes.
- Sweeten : Remove tea bag, stir in honey while the tea is still hot.
- Allow to cool and then top up with 500 ml of cold water (or sparkling water).
- Serving : Serve in glasses with ice cubes, lemon slices and, if desired, some fresh thyme.
Tip: For a special aroma, you can also add a piece of lemongrass and then remove it later.
Recipe: Mini lemon curd tartlets with candied lemon slices
Fruity, creamy, crispy – and pretty to look at!
Ingredients (for approx. 6–8 small tartlets):
For the shortcrust pastry:
- 200 g flour
- 100 g cold butter (in pieces )
- 50 g powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 1 pinch of salt
For the filling:
- 1 jar of lemon curd (approx. 200 G)
For decoration:
- 2–3 candied lemon slices , halved or quartered
- Powdered sugar or fresh mint (optional)
Preparation:
- Prepare the shortcrust pastry : Quickly knead all ingredients into a smooth dough. Wrap in cling film and chill for about 30 minutes.
- Baking : Roll out the dough, press it into tartlet moulds, prick with a fork and bake at 180 ° C (top/bottom heat) bake blind for approx. 12 – 15 minutes (e.g. B. with dried legumes ) .
- Filling : Fill cooled tartlets with lemon curd – either generously with a spoon or with a piping bag for a neat surface.
- Decoration : Top each with a piece of candied lemon . If desired, sprinkle with powdered sugar or garnish with fresh mint.
These little tarts are ideal for afternoon coffee, as a dessert or on a buffet – they look great and taste wonderfully fresh and creamy.
Conclusion: A week full of sun, flavors and inspiration
Our Lemon Week is more than just a theme—it's an invitation to taste life a little fresher. Lemon isn't just a fruit—it's a way of life. Bright, vibrant, unobtrusively special.
Not to forget... Lemons are truly multitalented: peel, juice, pulp—everything is usable. In the kitchen, in the household, and even in cosmetics.
Whether you try out new recipes, refine well-known classics or simply let yourself be inspired – we hope you discover your very own lemon moment.
Have fun tasting, cooking, and enjoying! 🍋
