Lemons are one of the most versatile fruits around. This is just as well when you consider how prolific a backyard lemon tree can be. More than one glut of lemons a year is not uncommon.
Which is great news for anyone who loves a zingy recipe. Nothing puts the tang into food like a lemon can. It makes sweet things taste sweeter and sour things taste better.
If you find yourself with plentiful lemons (and even if you don't), give one of these recipes a whirl.
Rule of life #563: Never, ever let a lemon go to waste. They are just too precious and handy. This method of pickling and will add the 'wow' factor to your cooking, as any Middle Eastern foodie will tell you. Keep reading for recipe ideas to use your preserved lemons. The depth of flavour that preserved lemons bring defies the quick cooking time. Source: Bentio Martin
Add a lemon wedge to squeeze over your school prawn fritti before you dunk it in the creamy aïoli. Source: Benito Martin
You can cook this dish in a barbecue, a further way to herald a fresh new season. Source: John Laurie
Sweetly mouth-puckering. Source: Donna Hay: Fast, Fresh, Simple
A shortbread-like pastry filled with an extra-lemony curd is basically heaven. Source: Danielle Abou Karam
The lemon is nicely infused with fishy flavours, too. Source: Alan Benson
Lemon skins aren't as fancy as preserved whole lemons, but it's a great way to produce a delicious kitchen staple. Source: Murdoch Books / Alan Benson
Get the beaters out... Source: Alan Benson
Carrots tossed with dukkah and preserved lemon is basically Egypt in a bowl. Source: Bloomsbury
Melmelada de llimona adds plenty of zing to your morning toast. Source: Rochelle Eagle
Once you make your first batch of candied citrus, you'll find you always want to have a jar on your bench. Source: Quadrille / Mowie Key
The perfect accompaniment to a nice cup of tea, a lemon drizzle slice is light, zesty and not too cakey. Source: Lemon slice (Donal's Kitchen Hero)
Potatoes soak up lemon zest like the ocean soaks up the sun. The result is , comfort food that slaps you back onto your feet in no time. A fancy lemonade is such a happy way to use lemons. Source: Nik Sharma
A pour of lemon syrup adds such depth to a simple cake that will take you moments to whip together. Source: Tammi Kwok
Adam Liaw's lemon chicken is every bit as good as the local takeaway *and* he step-by-steps us through it. Source: Danielle Abou Karam
An extra-zingy curd oozes from the centre of this sweet, biscuity cake. Source: Lottie Hedley, The Great Australian Baking Book
