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National Lemon Holidays Approach and Megan Roosevelt Shares How to Celebrate

National Lemon Holidays Approach and Megan Roosevelt Shares How to Celebrate



SANTA PAULA, CA – Lemon-centric late-Summer holidays are ready to hit as we broach August. And Limoneira spokesperson Megan Roosevelt and Nikole from “Health Nut Nutrition” are meeting the month with an easy and festive selection of recipes and ideas to celebrate National Lemon Meringue Pie Day (August 15th), National Lemonade Day (August 20th), and National Lemon Juice Day (August 29th) in citrusy fashion.

Megan Roosevelt, Founder of Healthy Grocery Girl®

The company’s YouTube channel offers helpful demonstrations by Megan, and in a press release, Limoneira noted that videos with tips and tricks will be added to the channel each Friday throughout the month.

Recipes and usage ideas provided by the company and its spokesperson include:

Lemon Chia Seed Water

Lemon Chia Seed Water

Ingredients:

  • 2 Limoneira lemons
  • 1 tbsp chia seeds
  • Filtered water
  • 1 mason jar

Directions: Slice lemons, and combine with chia seeds in a mason jar. Add desired amount of filtered water, and shake thoroughly before enjoying for National Lemon Day treat, provided by Limoneira guest blogger Nikole.

Blueberry Lemonade

Blueberry Lemonade

Ingredients:

  • 1 tbsp raw local honey
  • ¼ tsp fresh grated ginger
  • ½ cup frozen blueberries
  • 1 cup filtered water

Directions: Combine ingredients in a glass and stir. Garnish with a strip of curled lemon peel for a fun and festive summertime kick before serving in celebration of National Lemonade Day, or any other time as a summer refreshment.

Lemon Meringue Pie

Lemon Meringue Pie

Ingredients: 

  • 1 cup organic sugar
  • ¼ cup cornstarch
  • 1 can coconut milk
  • ¼ tsp sea salt
  • 1 cup Limoneira lemon juice
  • 1 tbsp Limoneira lemon zest
  • 3 organic eggs
  • 1 pie crust (store bought or homemade is fine) 

Directions: Preheat oven to 350 degrees. In a saucepan, combine one cup organic sugar, cornstarch, and sea salt; stir until well mixed. Turn the burner on low and gradually stir in coconut milk. Raise heat to medium and stir constantly until the mixture begins to boil. Simmer for 1 minute, stirring, then turn off the heat. Separate egg yolks and whites into separate bowls and set aside egg whites. Beat yolks with a whisk, add ¼ cup of the hot sugar mixture to yolks, and mix well. Gradually stir yolks into the remaining hot sugar mixture. Turn heat to low and simmer for 1 minute, stirring constantly. Turn off the burner and stir in the lemon juice and zest. Cool for 15 minutes, then pour into your baked pie crust. In a mixing bowl, beat your egg whites on medium speed for a minute or until foamy. Turn the mixer up to high speed and gradually add in sugar until stiff, glossy peaks form. Spoon the meringue over the pie and spread to the edge of the crust. Bake at 350 degrees until the meringue becomes a light, golden brown color—12-15 minutes. Cool for an hour on the counter and then refrigerate for 3 hours for the filling to set completely.


Additionally, Limoneira has also linked with global chefs and mixologists, nutritionists, and beauty lifestyle and green cleaning experts that share their knowledge with the customers of our grocery and food service partners around the world.

For more on all things produce, stay tuned to AndNowUKnow.

Limoneira