What to do with…LEMONS34

Posted on July 15, 2008 by ChristieDinner Time, Gluten Free, Sweet Treats, Vegan, Vegetarian

All it\'s bits are edible - yum!

What to do with… is a new series I’m starting. Each segment will feature one of my favourite ingredients with a list of simple ways to use it. I’d love for everyone to join in and add their recipe idea or tip in the comments.

The plan is to build up a nice long list to be bookmarked and referred to when we have the particular ingredient on hand. What to do with… ingredients will also be featured on the recipe page for quick reference. So here goes!


Lemons are available all year round, but are actually in season during Winter.

The fantastic thing about lemons is that every part of the fruit can be eaten and used to cook with; the juice, the flesh and the zesty skin. They are invaluable in both sweet and savoury dishes and can even be used for non-cooking related activities like cleaning!

When purchasing, choose lemons with bright and shiny skin and that feel heavy for their size. I honestly cannot live without lemons in my kitchen. How about you?

Lemons are a match made in heaven with: olive oil, fish and shellfish, cream, lamb, chicken, cous cous, ginger, fresh herbs, tea, rice, potato, avocado, honey, yoghurt.


  • Mix one part lemon juice with three parts olive oil, a little Dijon mustard and honey to make a sweet and sour dressing for salad greens, roasted vegetables, potato salad or grilled fish.
  • Squeeze half a lemon into hot water with a spoonful of honey and enjoy first thing in the morning… or anytime!
  • Alternatively, add sliced rounds and fresh mint to a jug of iced sparkling water to cool you down on a hot Summer day.
  • Make preserved lemons: Slice lemons into quarters and pack tightly into sterilised jars with coarse sea salt, black peppercorns and a few bay leaves. Cover completely with freshly squeezed lemon juice and leave in a dark, warm place for a month, shaking occasionally. Rinse each lemon before use and enjoy in salads, stews, cous cous and pasta dishes.
  • Use the juice and flesh to zest up a Sunday lamb roast, with rosemary, paprika and garlic.
  • Mix equal quantities of chopped lemon zest, garlic and parsley to make gremolata. Serve sprinkled over osso bucco, lamb shanks, grilled fish, risotto or chunky soups.
  • Freshen up a tub of hummus that’s been sitting in the back of the fridge with a quick squeeze of lemon juice, a drizzle of olive oil and some toasted pine nuts. Voila – back from the dead!
  • Finely grate some zest into freshly whipped cream and serve with your favourite slice of cake or pudding. (Or devour it as is, I would!).
  • TOP TIP: To get the maximum amount of juice out of your lemon roll it along your cooking bench while pressing down firmly. This will break down the tendrils and release loads of juice when you squeeze it.

I could go on and on – but I’ll leave some ideas for you in the comments!

What are other food bloggers doing with lemons?

What do you make with lemons? Got a tip? Leave a comment and join in!

Happy cooking, Christie

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