Every year, the Lemon Festival in Menton attracts tens of thousands of people. The 2022 edition has been maintained, despite the crisis, in compliance with strict health rules.
Until the end of the month, processions of floats decorated with citrus will parade through the streets of the city, the birthplace of a unique variety of lemon. The Mediterranean climate, the stone terraces which restore the heat accumulated during the day at night, and full southern sunshine give it a tangy flavor.
“It is part of the local identity, with moderate acidity, very marked aromas, a high sugar level and a peel without bitterness.”
Laurent Gannac, citrus grower in Mentonat franceinfo
La Maison du Citron allows you to discover many products made from Menton lemons. It is Laurent Gannac and his son Adrien, citrus growers, who work as a family. They detail in the program the value of the Menton lemon.
To illustrate this sequence, Thierry Marx offers you a recipe for lemon cream and lemon coulis.
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Ingredients for eight verrines :
3 eggs, 250 g mascarpone, 120 sugar, 3 Menton lemons, 15 g butter, 1 g agar-agar.
Preperation :
Separate the egg yolks and whites. Mix the yolks with the mascarpone, 50 g of sugar and the juice of two lemons. Mix well to whiten.
Beat the egg whites. Gently fold them into the cream. Fill eight verrines with this lemon cream. Book cool.
Squeeze the last lemon. Crush it with the skin, and put it to cook in a saucepan with its juice, the butter, 70 g of sugar and the gram of agar-agar. Let reduce. Switch to Chinese. Let cool.
Just before serving, coat the verrines with the lemon cream and the lemon coulis.