10 Ways to Cook with Lemons
From salad dressing to fish, chicken, and even desserts, discover how lemons can easily add taste to almost any dish you’re making.
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.
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.
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.
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.
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.
6. Add Some Tang to Risotto
Add a dash of lemon juice to chicken or seafood risottos for a fresh tangy bite.
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.
8. Lighten Your Supper
Add thin slivers of lemon to an aragula salad for a tangy side dish that will balance a rich meal.
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.