Summer embraces lemon as a standout ingredient. This citrus is bright, refreshing, and incredibly versatile for both sweet and savory dishes. Here are five pineapple-free ideas that keep lemon in the spotlight throughout the season.
2. Baked mullet
- Contents:
- 4 kidney beans
- 2 lemons
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
- 50 ml extra virgin olive oil
- Salt and pepper
- detail: After rinsing the kidney beans, slit them open to remove the insides and wash thoroughly. Place them on a baking tray, season with salt and pepper, set a bay leaf nearby, and drizzle with a mixture of lemon juice and a tablespoon of apple cider vinegar. Preheat the oven to 200 degrees. In a pan, warm the olive oil and lightly brown the sliced garlic, then pour over the beans. Bake at 200 degrees for eight minutes.
3. Chinese lemon chicken
- Contents for four people:
- 2 chicken breasts
- 2 lemons
- 2 tablespoons cornstarch
- Sunflower oil
- 2 tablespoons sugar
- 100 ml chicken stock
- 50 ml soy sauce
- detail: Slice three thin lemon rounds and juice the remaining lemons. Bring the juice to a boil with sugar, stock, a tablespoon of cornstarch, and the three lemon slices until it thickens into a syrup. Clean the chicken breasts, halve them, and marinate in soy sauce for half an hour. Mix the cornstarch with a beaten egg, then coat the chicken and fry until golden. Serve sliced, topped with the lemon sauce for a bright finish.
Lemon chicken. pexel
4. Lemon spaghetti
- Contents:
- 200 g spaghetti
- 15 g butter
- 2 lemons
- 60 g cream cheese
- Parmesan cheese, to taste
- dry thyme
- Basil
- ground black pepper
- Salt
- extra virgin olive oil
- detail: Boil a large pot of water and cook the spaghetti until al dente. Reserve a portion of the boiling water. Wash the lemons, grate the zest, and cut the fruit into quarters. Melt the butter in a pan, add the lemon quarters over medium heat, then remove from heat and strain the juice. Stir in the cream cheese, parmesan, thyme, and pepper. Toss in the spaghetti, then mix in the lemon zest. Finish with fresh basil, a drizzle of olive oil, and salt to taste.
5. Lemon mousse for summer snacks
Lemon mousse is a light, crowd-pleasing dessert to finish any meal. It carries the brightness of lemon in a silky texture that stays cool on warm evenings.
6. Lemon curd in the microwave
- Contents:
- 220 g sugar
- 3 eggs
- 1 egg yolk
- 200 ml lemon juice
- 100 g butter
- lemon zest
- detail: Beat the eggs and yolk with sugar until smooth. Squeeze four to five lemons to obtain about 200 ml of juice. In a separate pan, melt the butter and let it cool slightly. Add lemon juice and zest to the beaten eggs, then microwave the mixture in one-minute bursts, stirring between each interval until the custard thickens. Remove and stir for half a minute, then cover with cling film pressed onto the surface to prevent a crust. Chill in the fridge until ready to use.
Lemon sorbet. pexel
7. Lemon sorbet
- Contents:
- 250 ml lemon juice
- 2 egg whites
- 500 ml water
- 200 g sugar
- detail: Start by making a simple syrup with water and sugar, then let it cool. Squeeze and strain the lemons to obtain the juice and mix it with the warm syrup. Freeze the mixture for two hours, then whisk in the two beaten egg whites until well combined. Return to the freezer and freeze again until serving time. Garnish with finely grated lemon zest for a fresh finish.
Lemon sorbet. pexel