10 Ways to Cook with Lemons

1. Invest in a Zester

If you love the taste of lemon in pastas, risottos and sauces, a zester will remove the skin in fine, palatable strips.

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2. Coat Pasta for a Delicious Dinner

Combine the grated zest and juice of one lemon with four tablespoons of extra virgin olive oil, a red chilli pepper (seeded and finely chopped), and one finely chopped garlic clove. Toss the flavoured oil through some cooked pasta and serve with a handful of roughly chopped parsley, arugula and grated parmesan.

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3. Make Homemade Lemonade

Put one cup of sugar into a small cooking pot with half a cup of water. Bring to a boil over high heat, then turn the heat down and simmer for a few minutes. Remove from the heat, allow to cool, then add the juice of two lemons. Serve your lemonade, diluted with chilled sparkling mineral water to taste.

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4. Store Them in the Freezer

Freeze and store lemon juice in ice cube trays for those moments when you find you need just a hint of citrus.

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5. Flavour Your Meat

Drizzle lemon juice over pan-fried veal, barbecued lamb or roast chicken, or marinate chicken pieces in lemon juice, olive oil and some dried chilli flakes and oregano just prior to grilling on the barbecue.

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6. Add Some Tang to Risotto

Add a dash of lemon juice to chicken or seafood risottos for a fresh tangy bite.

Try one of our delicious risotto recipes.

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7. Make a Simple Vinaigrette

Combine one tablespoon of lemon juice with three tablespoons of extra virgin olive oil. Season with a little sea salt and cracked pepper and add one bruised garlic clove. Allow the dressing to sit for ten minutes, remove the garlic and drizzle over a green salad.

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8. Lighten Your Supper

Add thin slivers of lemon to an aragula salad for a tangy side dish that will balance a rich meal.

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9. Add a Wedge of Taste

Pour a little lemon juice into store-bought sauces or pastes for a delicious flavour lift.

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10. Be Indulgent and Make Some Curd

Put 3/4 cup of lemon juice into a heavy-based saucepan and add 100g unsalted butter and 3/4 cup caster sugar. Stir constantly over a medium heat until the sugar has dissolved. Remove saucepan from the heat and whisk in three egg yolks. Return to the heat and whisk lightly until the curd thickens (do not let it come to the boil). Pour into a sterilised jar and, when cool, store in the fridge.

Serve the curd simply with warm toast or brioche; spread over sponge cake and topped with whipped cream and passionfruit; or folded through mascarpone cheese and served in small bowls with biscotti.

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