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Lemons: 3 ways

3 more ways with Lemons

1. Lemon syllabub 

This 16th century English dessert sets like magic. Put the juice and zest of a lemon in a bowl with 75g sugar and 100ml of white wine, and let infuse for an hour or two. Add 250ml double cream and whip to soft peaks. Spoon into wine glasses or tiny espresso cups and chill for a couple of hours before serving.


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2. Lemon dressing

Juice a lemon and pour into a screwtop jar. Add about the same amount of extra virgin olive oil. Add a heaped teaspoon of honey and a heaped teaspoon of Dijon mustard. Taste and adjust to suit your palate, with more honey, a touch of vinegar or a pinch of salt. Use this dressing over salads, steamed vegetables, boiled potatoes and barbecued chicken.


3. Lemon and tomato salsa

Cut the skin and pith from a lemon, and then, holding the lemon over a bowl to catch the juice, cut the segments free of the membranes. Cut each segment into small pieces. Add a punnet of chopped cherry tomatoes, a dessertspoon of rinsed salted capers and a big handful of chopped parsley. Serve with panfried salmon fillets and steamed rice.



Text: Robin Powell

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Author: Robin Powell