Powerhouse of flavour | Lemons
Lemon ice-cream, lemonade, lemon chicken, lemon chocolate and of course limoncello, there are a huge number of ways to enjoy refreshing Maltese lemons, and while they are in abundance why not use them in every way possible and preserve what you can for those dreary days when we have to make use of the waxy lemons found in supermarkets that seem to have been made in a factory rather than on a tree.
Rachel Zammit Cutajar
Although fresh lemons are available in Malta throughout the year, the Maltese variety is most productive over the summer months with good local lemons difficult to come by in the winter.
Though the precise origin of lemons remains unknown it is largely believed that their roots are in India, Burma and China, having made it to Europe as early as the 1st century AD during the Roman Empire. Lemons have had culinary as well non-culinary purposes ever since.
The five to six percent citric acid found in lemons gives them their characteristic sour taste making them a key ingredient in dishes throughout the world. Though it is mainly the juice that is sought after, pulp and zest are also used for culinary purposes in a variety of dishes.
The average lemon contains approximately 3 tablespoons of juice. If removed from the fridge and allowed to come to room temperature or placed in the microwave for a few seconds the juice becomes easier to extract. Rolling them under the palm of your hand will also help extract more juice.
Once picked lemons will remain fresh for up to a week at room temperature and can remain fresh for up to four weeks in the fridge.
Lemon juice can be frozen in ice-cube trays and then transferred to plastic bags and kept for the off-season. Dried lemon zest can be kept in an air-tight container in a cool dark area.
Serving ideas using lemons
Place thinly sliced lemons, peel and all, underneath and around fish before cooking. Baking or broiling will soften the slices so that the can be eaten along with the fish.
Combine lemon juice with salad dressings to add a refreshing zing.
If you are watching your salt intake serve lemon wedges with meals as their tartness makes a great salt substitute.
Lemons, preserved in brine with spices and allowed to ferment can be served as a condiment, particularly with Moroccan cuisine.
