I seemed to have started my lemon appeal with the sweet lemony treats (see  the a’peel of lemons post), so now a few of the more savoury of the spectrum:

I have to start with the all time favourite staple in our house, discovered about 6 or so years ago when I wandered into the world of Moroccan food- the preserved lemon.
We aim to have a couple of jars accessible all year round, and now is the perfect time where we are able to whip up a few jars. I say whip up because they are as simple as, and to tell you the truth, I somewhat resent paying up to $14 for a commercially produced jar.

Preserved Lemons:

Ing:
Sterilized glass jars and lids.
Clean, thick skinned lemons
Sea or rock Salt
Lemon juice

Method:
Cut each lemon into quarters. Layer lemon quarters interspersed with 1 tbs salt for each lemon in jar. Top lemon/salt layers with lemon juice. Seal and leave for 6 weeks in a cool dark place before using. A soft, mellow lemon flavour develops which is integral to Moroccan cuisine. The skin only is used in most recipes (although I have come across some that use inside flesh as well.)

How I have used Preserved Lemons:(skin)
*Sold hundreds of jars over the years at my children’s school fete;
*Finely diced mixed through smoked trout pate/dip;
*Chicken, olive and preserved lemon tagine;
*Stirred into Lamb tagine;
*My son’s roast chicken with lemon juice and preserved lemons baked on a bed of sliced potato scattered with preserved lemon;
*In cous cous salad with diced caramalized pumpkin, pinenuts, corriander etc;
*Finely chopped and served on grilled fish or mixed in a good aioli/mayonnaise;
*In a lemon and saffron rissoto to serve with a rich tagine/casserole;

One of the most delicious and easy dishes I do for group morning/afternoon teas or as part of a luncheon is –
Warm feta cheese with lemon infused olive oil*:
Place 250g slice of feta on a microwave proof plate. Cover and heat on high for about 45 secs. The feta should be warm all the way through and may have exuded liquid. This can be drained off.
Generously drizzle warm feta with olive oil infused with lemon zest.
Serve with water crackers or pita bread.

*Lemon olive oil can be found commercially. For this recipe I use lemon or plain extra virgin olive oil with a teaspoon of zest mixed through 1/2 cup of oil.

A few more juicy bits:
Lemon juice, slightly browned butter and toasted flaked almonds is great tossed through crisp steamed green beans, or grilled asparagus.
Lemons can be zested and juiced and zest frozen in snap lock bags; juice frozen in ice cube trays or little sauce tubs.

Lemons are the fruit that just keep on giving……