Lemons play a key role in the Easter meal in traditional Mediterranean Easter celebrations!

In Greece, on Easter Eve, lamb's tender innards are threaded on spits and grilled over an open fire. These are combined with avgolemono, eggs beaten with lemon juice from fresh lemons, and with dill or wild fennel greens. This traditional soup, magirit sa is used to break the Lenten fast.

In southern Italy, the Monday after Easter, Pasquetta or Little Easter, features a similar rich lamb dish. This traditional meal is a fricassee of spring lamb made of lamb shoulder, cheese and eggs, garnished with fresh peas or fava beans, with a sauce thickened with eggs and flavored with fresh lemon.

Fresh and delicious lemons are a perfect addition to any Easter meal as we celebrate the beginning of spring! Learn more here!