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Kitchen & Cooking
- Fresh lemonade & lemon-infused water
- Zest for cakes, cookies & glazes
- Balancing acid in marinades & dressings
- Keeping cut apples, avocado & pears from browning
- Brightening soups, curries & pan sauces
- 1:1 substitute for vinegar in most recipes
- Lemon curd, marmalade & fruit preserves
- Finishing touch on grilled fish, chicken & roast veg
- Keeping rice grains separate & fluffy
- Stopping guacamole from oxidising
More Lemon Tips
- Vinegar swap: use lemon juice in place of vinegar in vinaigrettes and quick pickles for a brighter, less sharp acidity.
- No-brown fruit: toss cut apples, pears, avocado, or potato in diluted juice to stop them browning before cooking or plating.
- Fluffier rice: a teaspoon of juice in the pot water keeps grains separate and adds a faint fresh lift.
- Stiffer egg whites: a few drops in the bowl before whipping helps whites hold peaks โ no cream of tartar needed.
- Zest sugar: rub zest into a jar of sugar and let it sit a day for instant citrus sugar for baking or tea.
- Preserved lemons: pack quartered lemons in salt and their own juice; in a few weeks you've got a rich condiment for stews and grains.
- Quick pan sauce: splash juice into a hot pan right after searing meat or fish to lift the browned bits into a sauce.
- Odor-off hands: rub a cut lemon over your fingers to lift garlic, onion, or fish smell before washing up.
- Braai marinade: lemon juice tenderises steak or chicken tikka before it hits the fire โ a Sour Lemon skills-programme favourite.
- Peri-peri lemon bites: a warming winter snack of lemon segments tossed through a peri-peri-style seasoning.
- Lips on a string: salt-and-pepper lemon peel strips, dried and threaded, make a traditional tangy nibble.