It's hard to resist Matt Moran's lemon sorbet and burnt orange sandwiches. They're the perfect combination of sweet and sour.

This simple recipe by Silvia Colloca produces a striking show-stopper of a dish that may be served as a starter or light lunch. You can replace the tiger prawns with scampi for a more extravagant version of this delightful dish.

Fresh prawns, dressed with sour cream and lemon, piled onto toasted baguette makes this the perfect canape, made even more elegant with salmon roe and fresh parsley.

Tom Walton's Middle Eastern grilled chicken is perfect for any ultimate weekend feast.

These prawn tortillas are quick and easy to prepare but look so elegant on a plate.

Katie Quinn Davies shows us why "juicy, plump Aussie prawns are a must at any summer event".

Every home cook should know how to make preserved lemons and limes – they’re the most straightforward and cheapest of all the preserves. All you need is lemons or limes and salt.

Zesty lemon adds a fresh twist to the classic potato side dish.

Filo gives a crunchy element to this fennel, lobster and citrus salad.

Sally Obermeder's Citrus Ninja smoothie packs quite the punch. Perfect for summer breakfast, it's a cinch to make.

These refreshing zucchini, lemonade and mint popsicles are the perfect way to get some relief from the searing summer heat.

For a truly spectacular meal, you can't go past this lemon tart beautifully decorated with edible flowers.

Topped with candied lemon slices and filled with a marmalade-like filling, these individual tarts are the perfect end to any dinner party.

This recipe is from the lovely food writer and cooking teacher Elise Pascoe, and I've made it time and again. It’s a gorgeous, simple cake – light and lemony, and so eye-catching with its pale green hue and mantle of pistachios.

This classic and super easy lemon slice is perfect for afternoon tea.