The flesh of the lemon is pink (some were a bit less pink but I believe it is pinkier when the fruit is nicely ripe). Its flavour is different from a regular lemon. I place it somewhere between lime and grapefruit, a little mix of both without as much bitterness and less acidic.
My first reaction was to think about recipes where I could use it. There are plenty of course but the one that came to mind immediately (probably because I really wanted some) was madeleines. I quickly whipped up a batch and waited for the batter to rest (the patience game is essential here for the well being and rising of the madeleines). The aroma of them baking in the oven was great. After taking them out, I managed to let them rest a bit and quickly grabbed one for a taste. The flavour of the pink tiger lemon was perfect for this delicate little French cake. A delicious combination if I may say.
I spotted more of the pink tiger lemons in the shop where we got them. I am already dreaming of tiger lemon tartlets or curd (just imagine it spread on a nice slice of rum pound cake!).
Have you ever tried this unusual citrus fruit? If so, did you use it in recipes or just added to cocktails?
Ingredients (make 24 madeleines)
3 free range eggs
125g caster sugar
juice of 1 pink tiger lemon*
165g sifted plain flour (plus extra for dusting the moulds)
7g sifted baking powder
120g butter** (plus extra for greasing the moulds)
zest of 1/2 pink tiger lemon*
Optional: icing sugar
1. Melt the butter in a small saucepan over low heat. Let it cool down before adding to the batter.
2. Put the eggs, sugar and lemon juice in a large baking bowl and whisk together until the mixture is frothy and pale. Stir in the sifted flour and baking powder. Then add the melted butter and mix until smooth. Fold in the lemon zest. Cover the bowl and leave in the fridge to chill for at least 20 minutes before use.
3. Preheat the oven to 230ºC (210ºC fan). Grease a 12-shell madeleine tin with butter and dust with flour; tap the excess out. Put a tablespoon of batter into each madeleine shell.
4. Place the madeleine tin on the middle shelf of the oven and immediately turn down the heat to 200ºC (180ºC fan). Bake for 5 minutes, turn the heat down again to 180ºC (160º fan) and bake for another 5 minutes or until the madeleines are puffed and golden-brown.
5. Delicately transfer the madeleines onto a wire rack and repeat the baking for the second batch.
Let the madeleines cool down for a few minutes before serving them warm with a sprinkling of icing sugar.
* I understand this type of lemon might not be easy to find just anywhere. Alternatively just use a regular lemon or a mix of half lime/half grapefruit (match the equivalent in terms of the amount of lemon juice and zest in the recipe - the juice of a whole grapefruit would be way too much).
** I use salted butter (it is very common to bake cakes with salted butter where I am from in France) but if you prefer to use unsalted, add a small pinch of salt with the eggs and sugar before whisking