Lemons add extra zing to all kinds of sweet and savoury recipes. Their tart, juicy flesh enhances the flavour of fruit, vegetables, meats and sauces, and is widely used in cuisines throughout the world. A lemon’s skin is usually bright yellow, while their flesh is a paler yellow, with white pith. Lemons are available all year round, and their juice is used in cooking, as well as drizzled over fruit to prevent browning. Their zest is also sometimes used in sweet and savoury dishes to add extra flavour. Lemon wedges are a great accompaniment to seafood.

To Buy

Look for brightly coloured lemons, with glossy skin. They should feel relatively heavy for their size, with no discoloured or wrinkled patches on their skin.

To Store

Store lemons at room temperature, out of direct sunlight, for up to 1 week. Alternatively, store in the fridge for up to 2 weeks.

To Prepare

Rinse lemons before slicing or zesting. If zest is required, use a fine grater, vegetable peeler or zester to remove the yellow skin (take care to avoid the bitter white pith). If juicing, roll lemons firmly on a benchtop first – this helps to relax the cell walls, causing lemons to yield more juice. 1 regular-sized lemon should give you between 2 and 3 tablespoons of juice, and about 1 tablespoon of grated zest.