Showcase the zesty versatility of lemons in your next meal. This curated trio of lemon-forward dishes spans the culinary journey from a sizzling cheese starter through a vibrant pasta main to an elegant citrus pavlova, each crafted to highlight lemon’s bright, balancing touch.
Whether you’re hosting a weekend dinner or simply want to treat yourself, these approachable yet flavourful recipes demonstrate how lemon can elevate flavors, textures, and visual appeal. From crisped cheese cut inside by tangy juice to a refreshing salad, pasta and a lush, creamy meringue finale, this is citrus dining, perfected.
6 Delicious Ways to Cook with Lemon | Citrus Recipes
Appetizers and Starters
Fried cheese with lemon (Saganaki)
Serves 2
Are there any two sweeter words than fried cheese? Saganaki, that classic Greek taverna staple, is one of my favourite things on earth, and one of the many Greek dishes that make me shiny-eyed about emigrating (I adore Greek food). Luckily for me, the young pecorino I am able to get here in Sardinia can be treated in the same way. There are many similarities between Greek and Sardinian food – the numerous sheep’s cheeses of different consistency and flavour being one example. While cheese is often roasted here in Sardinia, it is not usually fried in this way, yet the Greek technique of a hefty squeeze of lemon to cut through the fat is pure, lip-smacking heaven.
Eat with a cold beer and, ideally, a sea view.
INGREDIENTS
- 2 thick slabs of pecorino fresco (or provolone, young Gouda, feta or halloumi, based on what you have available)
- a little flour
- olive oil, for frying
- sea salt
- lemon wedges
METHOD
Coat the cheese evenly in flour. Heat a good drizzle of olive oil in a heavy-based saucepan over a medium heat.
Fry the cheese for a minute or two on each side until golden brown.
Drain briefly on paper towels, sprinkle with salt (necessary if using a young pecorino but not with the very salty halloumi) and then serve immediately with fat wedges of lemon to squeeze over.
Main Courses with a Citrus Twist
Saffron tagliatelle with fresh tomato and lemon
Serves 6
This is a zingier, fresher take on the beloved and classic pasta al sugo. It’s important to use the sweetest tomatoes (datterini) to counteract the sharpness of the lemon. A few anchovies melted in at the beginning are also very welcome. Olives are a good addition, as are capers, parsley, tuna, rocket… I could go on. Making your own tagliatelle is easy and satisfying, and allows you to flavour and colour it with saffron, but if you’re short on time add
a pinch of saffron to the sauce and use
ready-made tagliatelle.
INGREDIENTS
- 2 eggs
- 200 g (7 oz/11/3 cups) semola or 00 flour, plus extra for dusting
- 1/2 teaspoon ground saffron
For the French sauce - 2 tablespoons best-quality extra virgin
olive oil - 1/2 small white onion
- 200 g (7 oz) Datterini tomatoes
- 1 lemon, a few strips of peeled zest and a squeeze of juice
- a good pinch of sea salt
- 1 teaspoon sugar or light honey
- marjoram, basil or parsley leaves, to serve
METHOD
First, make the pasta. Using either a stand mixer with a dough hook or your hands, mix the eggs into the semola, then add the saffron and then knead it into the dough until smooth. Leave to rest wrapped in cling film (plastic wrap) for about 20 minutes.
Roll out the dough until just thin enough to see through (about the thickness of a penny). Cut into 1 cm (1/2 in) wide strips by hand or using your pasta machine and set aside, well dusted with extra semola to stop it sticking.
To make the sauce, heat the oil in a deep frying pan over a low heat and grate the onion into it. Sauté until soft and translucent. Halve the tomatoes, throw them in and turn the heat up (it will spit and hiss a bit, but not to worry). Cook until the tomatoes begin to collapse, then add the strips of lemon zest and continue cooking for a few minutes. Add the salt, sugar or honey and taste for seasoning. Add a squeeze of the lemon juice.
Cook the pasta in a large saucepan of well-salted boiling water until al dente. Drain the pasta and stir through the sauce, adjust the seasoning and serve with plenty of marjoram, basil or parsley scattered over, an extra drizzle of oil and a grating
of fresh lemon zest.
Fried Red Mullet with Chickpea and Red Onion Salad
Serves 4
Prep 30 mins
Red mullet is one of the gems of the sea, one that always that brings me joy. This highly prized fish, particularly revered in the Andalusian coastal town of Barbate, is known for its range of sizes and for the versatility it offers in cooking methods. Whether it tips the scales at a few grams or approaches the heftier side of half a kilo, red mullet always delivers great taste and quality. Best known for the way its sweet, nutty flavour – which some liken to a cross between crab and lobster – stands out whether it’s grilled or pan-fried, red mullet is a winner. This recipe celebrates this delightful fish by pairing it with a wonderful chickpea salad, complementing the natural flavours with the freshness of the lemon and aromatic fennel seeds. The contrast between the warm fish and the cool herbaceous salad creates a food experience that is balanced and exciting.
INGREDIENTS
- 4 tbsp chickpea (gram) flour
- 1 tsp smoked pimentón
- 8 red mullet fillets
- 75ml (21⁄2fl oz/scant 1⁄3 cup) olive oil
- flaky sea salt and freshly ground black pepper
For the salad - 1 tbsp olive oil
- 1 garlic clove, bashed
- 1 tsp fennel seeds
- 2 × 400g tins of chickpeas (garbanzos), drained and rinsed
- 1 red onion, finely chopped
- juice of 1 lemon
- 3 tbsp extra virgin olive oil
- large handful of flat-leaf parsley, leaves picked and chopped
METHOD
Prepare the salad. Heat the oil, garlic and fennel seeds in a frying pan (skillet). Add the chickpeas and gently cook for 3–4 minutes, stirring, then tip into a large serving bowl and season well with salt and pepper.
Add the onion and lemon juice and set aside while you prepare the fish.
Mix the chickpea flour with the pimentón and plenty of salt and pepper. Dredge the red mullet fillets in the flour.
Heat the oil in a large frying pan (skillet) until it shimmers, then add the fillets and fry for 4–5 minutes until golden and crispy, turning once. Drain on paper towels.
Add the parsley to the salad and serve with the crispy red mullet fillets.
Arroz al Horno with Pork Ribs
Serves 6
Prep: 3 hours plus marinating
Ribs have a special place in my heart–they’re just irresistible, no matter how they’re cooked! In this recipe, while rice serves as the foundational ingredient, the ribs are the star of the show. Marinated to perfection, the ribs release their rich, savoury juices into the rice as they cook, infusing every grain with a depth of flavour that is mouth- watering and satisfying.
The marinade is a bold mix of aromatics and spices, including the zest of lemon and sprigs of fresh oregano, enhanced by a good pinch of pimentón. Marinating not only tenderises the ribs but deepens the flavours. As the ribs slow-cook to tender perfection, their flavours combine with the lemon’s acidity, cutting through the richness and balancing the fatty succulence of the pork.
This harmonious blend of tender meat, aromatic seasoning and refreshing citrus results in a dish in which the flavours dance together in unison. Paired with the soft, flavourful rice that captures all the essences of the marinade, this dish is both hearty and refined.
An Amontillado would pair beautifully with these delicious ribs.
INGREDIENTS
- 6 chunky pork belly ribs
- 200ml (7fl oz/scant 1 cup) white wine
- pared zest of 1 lemon
- 4 sprigs of oregano
- good pinch of pimentón
- 75ml (21⁄2fl oz/scant 1⁄3 cup) olive oil
- 1 large onion, finely sliced
- 2 red (bell) peppers, deseeded and sliced
- 3 large tomatoes, chopped
- 3 garlic cloves, crushed
- 300g (101⁄2oz/12⁄3 cups) bomba or other medium-grain paella rice
- 700ml (24fl oz/3 cups) fresh chicken stock
- flaky sea salt and freshly ground black pepper
METHOD
Put the ribs in a dish with the white wine, lemon zest, oregano and pimentón and marinate for 1–2 hours, or overnight.
Preheat the oven to 140°C fan (160°C/320°F/gas 2–3). Put the ribs in an ovenproof dish and cover with kitchen foil. Bake for 2 hours, or until tender.
Meanwhile, heat the oil in a paella pan or ovenproof dish. Fry the onion and peppers for 10 minutes until really softened, then add the tomatoes and garlic and cook for 5 more minutes.
Increase the oven temperature to 170°C fan (190°C/375°F/ gas 5).
Add the rice to the pan, then nestle the ribs into the rice, pouring in any of their juices. Pour over the stock, season well with salt and pepper and return to the oven. Bake for 40–45 minutes until the rice is tender and the ribs are browned, then serve.
Fresh & Flavorful Salads
Jamón, Peach and Pistachio Salad with Lemon-Honey Glaze
Serves 4
Prep: 30 mins
This salad is a perfect summer dish, one we especially love to enjoy at Iris, Cádiz. Pistachios have recently become a favourite in Spain, growing especially well in regions like Castilla-La Mancha and Andalusia. Known for their vibrant green colour and rich, nutty flavour, Spanish pistachios can add a special touch to traditional and modern dishes, and importantly, they have become an economic boost for various smaller communities. Jamón Ibérico Cinco Jotas is the perfect addition here, its exquisite flavour elevating the dish and complementing the other ingredients beautifully. I think goats’ cheese is perfect for this dish, pairing well with the sweet, juicy peaches and savoury jamón. The infused milk adds a lovely depth of flavour, bringing everything together harmoniously – ideal for a warm, sunny lunch.
INGREDIENTS
- 61 tbsp olive oil
- 4 ripe peaches, halved
- 2 sprigs of marjoram
- 1 tbsp honey
- 2 tbsp Pedro Ximénez sherry vinegar
- 125g (4oz) jamón Ibérico
- 60g (2oz) shelled pistachios
- 100g (31⁄2oz) soft goats’ cheese
- 2 tbsp extra virgin olive oil
- flaky sea salt and freshly ground black pepper
METHOD
Heat the olive oil in a non-stick frying pan (skillet) over a medium–high heat. Add the peaches, cut-side down, and
cook for 2–3 minutes until just starting
to colour.
Add the marjoram, honey and sherry vinegar and some salt and pepper and continue to cook for a further 2–3
minutes until sticky and tender. Flip
over and turn off the heat.
Arrange the jamón on a serving
platter. Toast the pistachios in a dry
frying pan (skillet) until lightly charred and fragrant, then roughly chop.
Add the peaches to the platter and spoon over any juices from the pan. Scatter with the goats’ cheese and pistachios and drizzle with the extra virgin olive oil to serve.
Lemon-Inspired Dessert Finale
Pavlova with lemon-olive oil curd
Serves 8–10
A perfect late spring/early summer pudding, which plays on quintessential Italian flavours. Unlike the traditional (and often overly sweet) pavlova, I prefer a tangy yoghurt cream and velvety curd with just the slight background note of olive oil, which chimes beautifully with the fragrant basil. Decorate with your favourite edible flowers (such as jasmine) and strawberries, or your favourite summer berries. I make double my usual pavlova recipe as it deserves to be mighty and magnificent for a festa, but if you are making for a smaller more subdued setting, by all means halve the recipe.
INGREDIENTS
- 6 egg whites
- 350 g (12 oz/13/4 cups) sugar
- zest of 3 lemons plus
- 1 tablespoon juice
- 10 g (2 teaspoons) cornflour (cornstarch)
For the yoghurt cream - 250 ml (8 fl oz/1 cup) double (heavy) cream
- 200 g (7 fl oz/scant 1 cup) Greek yoghurt
- 3 tablespoons icing (confectioner’s) sugar
For the lemon-olive oil curd - 5 g (1 scant tablespoon) cornflour (cornstarch)
- juice of 2 lemons
- 1 egg plus 2 egg yolks
- 140 g (51/4 oz/2/3 cup) sugar
- 40 g (11/2 oz) butter
- 30 ml (2 tablespoons) extra virgin olive oil
- a pinch of salt
To finish (optional) - 200 g (7 oz) strawberries, halved
- edible flowers
- basil leaves
- lemon zest squiggles
METHOD
Preheat the oven to 130oC fan (150oC/300oF). Line a baking tray with baking parchment.
Whisk the egg whites with the lemon juice until they form stiff, satin-like peaks. Add the sugar a spoonful at a time, whisking all the time. Once all of the sugar has been incorporated and the meringue is once again in stiff and silky peaks, whisk in the lemon zest and cornflour.
Spread the meringue out into a large circle on the lined baking tray, making the edges a little higher than the middle to allow for the filling (I aim for pizza size, i.e. about 25 cm/10 in). Bake in the oven for around 1 hour until crisp (gently check the underside), then turn off the oven, open the door and leave to cool completely before topping.
To make the yoghurt cream, whip the cream in a bowl until you have soft peaks, then stir in the yoghurt and icing sugar.
To make the curd, whisk the cornflour into the lemon juice until dissolved, then pour into a small saucepan, add all the remaining ingredients and place over a medium-low heat. This will take around 10 minutes. Cook, whisking continuously, until it becomes thick and velvety. Set aside to cool until ready to use.
To finish, spread the cream over the top of the pavlova and then dot over the curd. Scatter over edible flowers, strawberries, basil leaves and lemon zest squiggles to your liking, and serve.
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