Seven ways to use lemon in your cooking

Seven ways to use lemon in your cooking

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Zingy lemon confit drumsticks


Enyclopedia, Kitchen know-how

Citrus limon, a citric acid powerhouse

Botanical name: Citrus limon
Family: Rutaceae

Lemon is a fruit that grows on a species of small evergreen tree in the flowering plant family Rutaceae. Lemons abound with phytochemicals, such as polyphenols, terpenes and tannins.

Lemon juice contains slightly more citric acid than lime juice; about twice the citric acid of grapefruit juice; and five times the amount of citric acid found in oranges.

The best way to store lemons is in a sealed bag in the refrigerator. They last four times longer this way than storing them at room temperature.

The whole lemon can be used for culinary uses, including the peel, juice, flesh, oil and leaves.
We’ve rounded up 7 fun ways to get more lemon into your cooking below.

Chicken marinade
Lemon juice is the perfect way to prep your chicken and neutralize scents before cooking. Try a marinade using lemon juice, crushed peppercorn, sea salt, thyme and sage.

Lemon zest

Add a bit of zing to your grilled chicken or bbq chicken skewers by topping with some fresh lemon zest.

Citrus salsa
A bright and fresh topper for your chicken dishes with finely chopped lemons, limes, mango, jalapeño and cilantro.

Lemon chicken soup
Chicken soup couldn’t be tastier especially with a hefty dose of lemon juice. We think it’s especially delicious in chicken soups with spinach and rice.

Oven-roasted lemon chicken
One of the simplest ways to use lemon is to slice them into disks and pair with your favorite chicken cut, some olive oil and sprigs of rosemary.

Lemon butter sauce
A great addition to simple grilled chicken breast. All you have to do is melt some butter, add a few tablespoons of lemon juice and toss in some black pepper.

Lemon confit

  • Cut four lemons in half and pack the bottom of the jar with sea salt. Tightly pack in one lemon at a time and add extra sea salt between them.
  • Be sure to cover the final layer with sea salt as well.
  • After two weeks, remove the lemons and use a paring knife to peel off the skin, which is the only part you will be using.
  • Cover the lemon peels with some water and bring to a boil for 30 seconds. Cut the peels into your desired size. 

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