In the dessert realm, in my experience there are two tribes: the chocolate lovers and the lemonheads. I am a dedicated member of the latter, as chocolate doesn’t do that much for me. The word ‘lemon’ on the menu though, be it mousse, truffle or panna cotta, will always persuade me to go for it.
But lemon flavour is far more basic (in the best sense) than in the dessert department. I completely agree with Yotam Ottolenghi that it’s as indispensable in cooking as salt and pepper and lifts the flavour of the most boring dishes, adding a zing, tang and brightness.
And more! Citrus juice actually cooks food, which is what marinating is all about, and sometimes is used to do all the cooking without heat – see tartares and ceviches.
Here’s a selection of tasty dishes which could not possibly do without copious amounts of lemon.
The sponge is flavoured with matcha, the green tea powder, but the lemon zest-scented whipped cream filling, sweetened with bay leaf sugar takes it to another level.
Matcha cake with lemon scented cream
RECIPE
Lemon is an essential pairing with fish, especially salmon, but this recipe is ingenious. Chunks of filleted lemon stir-fried in the wok with ginger make up a delicious sauce for the fish.
This is an unusual cooking method: garlic, lemon and thyme flavoured new potatoes are gently poached in oil. You might think they will be greasy – very wrong. The lemon cuts through the fat and makes them incredibly flavoursome.
Garlic and lemon new potatoes
RECIPE
Greek style roasted lemon potato wedges are easy to cook as they don’t need pre-boiling. Simply roasted, crisp and tender, cooked entirely in the oven. With a good hint of spice thanks to a large pinch of paprika.
Delicious old English traditional dessert is in my view nicer than panna cotta or crème brûlée, and it takes a fraction of the effort required to prepare the other two types of dessert. Boil some cream with sugar, squirt in lots of lemon juice, chill – that’s all it takes.
Lemon sole has lemon already in the name, though it is called thus because of its shape, vaguely resembling a lemon. Lemon sole fillets cooked in creamy lemon and Parmesan sauce are an easy and elegant dish. Serve them with simple greens and new potatoes for an exquisite but quick supper.
Lemon sole fillets in creamy sauce
RECIPE
It’s not just fish that goes hand in hand with lemon: here’s lemon chilli chicken. It’s a stir fry, with chicken breast strips and lemon quarters plus lots of chilli paste – a wonderful combination.
Lemon in salads is like water in tea, but in this recipe it comes to the fore. Thinly cut strips of raw courgette are marinated – ‘cooked’ – in lemon juice before they are dressed with olive oil and garnished with almonds and pistachios.
Filleted sardines are tossed in a paste made with crushed garlic, lemon juice and zest and herbs, which transforms the humble sardines. They only need a few minutes in the oven, and emerge absolutely delicious.
Italian style baked sardines
RECIPE
Lemon pieces added to foaming butter will melt beautifully creating a lovely sauce, so intense that half a lemon might do if you’re cooking small portions. Perfect to dress pasta with green, seasonal vegetables!
Pasta with lemon and asparagus
RECIPE
Lemon, garlic and sriracha melt into butter to create a wonderful cooking sauce for prawns, which absorb all the flavour and sizzle into perfection in less than 5 minutes. Easy and so delicious!
Spicy prawns with garlic and lemon
RECIPE
We could not do without at least one lemon cake recipe in this collection, and this is one of the best of all. Lemon polenta cake is a disc of sunshine on the platter and gluten free to boot.