Making the most of lemons
Especially in cooler climates, there is often a time of year when there are no ripe lemons on the tree, so it’s worth preserving a winter abundance for later use:
1 Squeeze the juice and freeze
in ice cube trays, then store freeflow style in a container.
2 Zest lemons
avoiding the bitter pith, with a lemon zester, vegetable peeler or fine grater and air dry thoroughly in a warm spot before storing in an airtight container to use whenever lemon zest is required.
3 Make jars of preserved lemons.
They make wonderful gifts. Preserved lemons impart a deep complex lemony flavour to savoury dishes and I absolutely love using them in easy Mediterranean style chicken and lamb dishes particularly. You can use preserved lemons in just about any savoury dish that calls for fresh lemon or lemon zest.
Meryn Wakelin is a naturopath and nutrition consultant. www.healnaturally.co.nz