By Marie-Antoinette Issa.
If your lemon tree is groaning under the weight of its bounty or a generous neighbour has dropped off a bag at your door, it’s easy to feel like you’ve got more zest than you know what to do with.
Before you surrender to another round of lemonade, or stash the juice in the freezer, let’s peel back some fresh creative ways to use every last drop (and rind) of those golden globes.
These ideas are so good you’ll never look at surplus lemons as a sour situation again:
With a grain of salt
Salt and lemon are a match made in culinary heaven. Combine finely grated lemon zest with flaky sea salt, spread it out to dry and you’ve got a bright citrusy seasoning perfect for sprinkling over grilled seafood, roast veg or even popcorn.
Perfect preserves
Preserved lemons are lemons’ sophisticated alter ego - salty, tangy and deeply aromatic. Slice them, pack them into jars with plenty of salt and let them sit for a few weeks. Once ready, the softened rind brings an intense lemon hit to tagines, salads and dips.
A clean sweep
When life gives you lemons, you can scrub like a boss. The natural acidity cuts through grime, while the scent leaves your home smelling fresh. Combine lemon juice with baking soda for a natural scouring paste or rub half a lemon over chopping boards to deodorise and sanitise.
Oil you need is love (and lemons)
Warm extra virgin olive oil gently with strips of lemon peel, let it infuse then strain. Drizzle this over pasta, grilled fish or roasted veg for an instant flavour upgrade.
Butter you up
Creamy, tangy and dangerously moreish, lemon butter (or curd) turns toast, scones and cakes into irresistible treats. Whip together eggs, sugar, butter and lemon juice until thick and glossy - you’ll be finding excuses to spread it on everything.
No scrubs
Mix lemon juice with sugar and a little coconut oil for a homemade exfoliant that leaves your skin soft and glowing. Just don’t use it on freshly shaved skin unless you like the sting of regret.
Dehydration nation
Thinly slice lemons, arrange on a baking tray and dry in a low oven until crisp. Store them in a jar for adding to tea, garnishing cocktails or decorating cakes. They’re pretty, practical and make a perfect homemade gift when packed into a glass mason jar and tied with a ribbon.
Simply the Zest
Finally, don’t give your peels the flick. Instead, grab a microplane and zest away. Lemon zest adds a burst of citrus aroma and flavour to everything from baked goods and salads to cocktails and dressings. You can dry the zest for later use or freeze it in ice cube trays with water or olive oil for a handy flavour boost whenever you need it.
