Lemon can add zest and zing to dishes both sweet and savoury. Whenever a salad or a seafood dish needs a burst of freshness; whenever you need to add a touch of brightness to dessert; even when you just want to sprinkle some extra pizzazz on top of a pizza, lemon is the answer. It’s basically the all-round MVP of the citrus world. To help you make the most of it, here are our favourite recipes with a lemony citrus burst, from lemon chicken to lemon tart, and from lemon sorbet to lemon potatoes.
"The acidity of the lemon and beautiful earthy flavours of brown butter and rye blend together so well. A lemon tart is a favourite dessert and a real crowd pleaser. Honestly, how can you go wrong?" – Carina La Delfa. You'll need to start this recipe a day ahead, and you’ll need a 22.5cm, 3.5cm-high loose-based tart pan and a kitchen blowtorch.
Simple ingredients, extraordinary flavour.
“This boozy take on a lemon delicious is taken to another level with the bruleed sugary crunch on top. It adds a layer of caramelisation that enhances the lemon flavour even more.” – Tracey Pattison
Indulge your sweet tooth with this zingy finisher, created by Simon Evans for Neale Whitaker and David Piper-Novak's South Coast guesthouse, Taylor's of Berry.
"A mix-up of Italian zuppa Inglese, trifle and Eton mess, this dessert contains all the good things. Have fun with it – it’s supposed to be messy! Just don’t overmix it." – Cameron Matthews
Matt Preston loves nanna baking, and this spritzy pie is one of his favourite retro treats.
"Brining your chicken is a lovely way to add flavour and keep moisture in. Here, I’ve used chicken thighs, but brining chicken breasts for half the time below then poaching them in the brine liquid is a beautiful way to cook the breast. Double the amount of brine for a whole chicken and brine for 2-3 hours before you roast it; just remember to pat the skin dry before roasting to ensure crispy skin." - Matt Wilkinson
Alice Zaslavsky shares her take on a classic lemon and poppy seed cake.
This tart is tangy, fruity and bursting with bright, fresh colours.
This tart and creamy cake is a simple crowd pleaser.
This classic Aussie dessert is perfect for any entertaining or at-home occasion. You'll need to start this recipe at least 6 hours ahead.
"Japanese whisky and yuzu combine in a syrup to soak this feather-light savarin, while scorched lemon cuts through the sweetness. If you want to up the booziness, add a splash more whisky to the syrup." – Emma Knowles
Entertaining? Your guests will fall in loaf with this creamy, dreamy citrus creation. You’ll need a 19.5cm x 9.5cm loaf pan for this recipe.
Lucy Nunes shares her tart take on this homey Italian classic.
When life gives you lemons, make this lemon curd tiramisu. You'll need to start this recipe a day ahead, and you'll need a 24cm x 13cm x 6.5cm loaf pan. You can also assemble the tiramisu in a wider shallow baking dish and serve it straight from the dish. In that case, you need less gelatine – only use 1 leaf.
