Versatile and indispensable, sunny bright lemons perk up any recipe whether savory or sweet taking it from good to great.[nbsp][nbsp] Enjoy new ways to brighten your cooking and baking repertoire with this ever-popular citrus fruit. In this class lemon will be cut into ricotta, stirred into risotto, folded into an aioli, whisked into a garlicky salad dressing, whipped into a curd, cut into buttery cookie dough and finally sandwiched in a buttercream filling.[nbsp][nbsp]Bring your appetite, this menu is loaded with delectable new recipes for your to dive into.

Lemon Ricotta Bruschetta[nbsp]

Sweet, salty and tangy flavors melds on a crisp baguette.

Creamy Lemon and Herb Risotto with Braised Scallops

Lovely for weeknights or special occasions

Grilled Asparagus with Lemon Aioli

A favorite side dish to serve with any meat or fish

Lemony-Garlic Baby Kale Salad with Toasted Almonds Served on it’s own or as an accompaniment is a wonderful light supper or satisfying lunch.

Lemon Tassies[nbsp]

Served chilled on a summer afternoon, this recipe combines a petite flaky butter crust that is baked, cooled and then filled with an ethereal whipped lemon curd.

Lemon Sablés

A popular French butter cookie, lemon sables are perfect for entertaining. The dough may be prepared a month ahead and frozen.[nbsp][nbsp]Simply slice and bake when you learn friends or family will be coming. [nbsp]

Lemon Macarons

Another French classic that will delight anyone who tries them.[nbsp] This cookie features two light, crisp puffs sandwiched with a creamy lemon buttercream filling.

Instructor: Barbara Morse

In-Person Fee: $75.00