The absolute best lemon recipes
The stars of winter fruits are waiting to be baked into biscuits, mixed into slices or squeezed into pastas. Try the best recipes from David Herbert to Alex Miller using lemons.
Lemons are the brightest star of the winter fruits. Bring that zesty flavour to your best baked goods or to a mid-week dinner with the best lemon recipes from The Weekend Australian Magazine.
Let’s start with the savoury recipes, and then scroll down for the sweet!
Spaghetti with lemon by David Herbert
The secret to a thick and creamy lemon sauce is to whisk lemon juice with olive oil then stir in parmesan, recipe writer and cook David Herbert says.
It’s a simple pasta dish which is quick and easy to make but also very tasty.
Get the recipe for David Herbert’s spaghetti with lemon here
Lemon chicken
If you are looking for a simple and tasty meal for all ages, lemon chicken should be your go-to dish.
Here are the basics: lightly flour the chicken and pan-fry in butter with capers before finishing it off with some lemon juice.
Get the recipe for Alex Miller’s lemon chicken here
Fried sardines with warm lentil salad, fennel and lemon salsa verde
Use fresh butterflied sardines for this recipe, where the lemon salsa verde is the unsung star of the dish.
“This zesty green version pairs perfectly with the fried sardines and earthy lentils,” chef Jose Pizarro says.
Get the recipe for Jose Pizarro’s fried sardines with lemon salsa verde here
Pea, lemon and zucchini risotto
The greens of the peas and zucchini give this dish a vibrant look and memorable flavour.
“When making any risotto, don’t omit the final step of letting it rest; it’s where the magic happens,” David Herbert says.
Get the recipe for David Herbert’s pea, lemon and zucchini risotto here
Chargrilled chicken with lemon, tomatoes & basil
The lemon is almost like an afterthought with this dish but it’s essential to give the flavours an added boost.
David Herbert says: “Use a griddle pan as it creates nice charred markings on the chicken – or you can grill them over medium-hot coals on a barbecue.”
Get the recipe for David Herbert’s chargrilled chicken with lemon here
Spaghetti with creamy lemon sauce
This delicious spaghetti recipe is so simple — and the end result is amazing.
Guest chef Skye McAlpine says: “Prepare the sauce in advance and leave it covered on the stove; while the pasta is bubbling, slice the lemon, shuffle everyone to the table and assemble the dish once they are sitting down.”
Get the recipe for Skye McAlpine’s spaghetti with creamy lemon sauce here
… And now on to the sweet recipes!
Gluten-free nice ‘n’ tangy lemon slice
Managing food allergies shouldn’t mean missing out on a healthy and diverse diet, including sweet treats like this lemon slice.
These zingy, sweet gluten-free lemon bars are perfect for an afternoon tea or anytime treat for everyone.
Get the recipe for the nice ‘n’ tangy lemon slice here
Lemon thyme posset
The posset is a lemon or citric juice based dessert which is not baked but essentially made with just a few ingredients in a saucepan.
It’s one of the easiest desserts to make and cook Alice Zaslavsky says the acidity helps to lift the flavour.
“Acid’s awesomeness doesn’t stop there – it’s also the magic ingredient in curdling cream for delicately set possets like this one,” she says.
Get the recipe for Alice Zaslavsky’s lemon thyme posset here
Lemon myrtle cake
Matt Stone has shared his Aunty Susan’s lemon myrtle cake recipe, which he says is “super simple cake and packed with flavour”.
Most supermarkets stock lemon myrtle, or you can order it online. Another top tip is that if you can’t source it, use lemon myrtle tea bags, remove the leaves from the bag and grind them up finely before adding to the cake mix.
Get Aunty Susan’s lemon myrtle cake recipe here
Lemon meringue pie by David Herbert
This version of the classic pie has a biscuit rather than pastry base.
Using lemon and orange juice for the filling cuts the sharpness a little, producing a lovely citrus flavour.
“If you like, replace the lemon juice with fresh lime juice,” recipe writer David Herbert says.
Get the recipe for David Herbert’s lemon meringue pie here
Lemon brownies
Lemon is used in lots of desserts but isn’t often paired up with chocolate. But cook Julia Busuttil Nishimura has a different outlook.
“The lemon on the brownies may seem strange but the slight acidity pairs beautifully with the chocolate,” she says.
Get the recipe for Julia Busuttil Nishimura’s lemon brownies here
Lemon bars by David Herbert
This recipe includes toasted flaked almonds for the crunchy base and has a zesty lemon curd topping.
“These lemon bars are best chilled overnight before serving,” recipe writer and cook David Herbert suggests.
Get the recipe for David Herbert’s lemon bars here
Pistachio and lemon loaf cake
Start off by roasting pistachios and almonds in a shallow baking tray until they are just becoming aromatic and then blitz in a food processor until rough crumbs form, to add to the texture of the loaf.
Get the recipe for Sophie Hansen’s pistachio and lemon loaf here
… And if you want to make a vegan lemon cake – find a David Herbert recipe here.
Castle puddings
“The secret to a good castle pudding is in the mixing; you have to take your time to whisk the butter with the sugar and then the eggs with the sugar and butter and so on, otherwise you will get a different result.”
Get the recipe for Regula Ysewijn’s castle puddings here
Lemon almond madeleines
The madeleines can be baked in a mini muffin tin – or if you want to be fancy, in a traditional tin with scallop-shaped holes. They’re best eaten on the day they are baked.
Get the recipe for David Herbert’s lemon almond madeleines here
Self-saucing lemon curd pudding
This hot lemon pudding is guest chef Sophie Hansen’s all-time favourite dessert. It has the perfect mix of zesty lemon and the citrus flavours from the curd. Enjoy at any time of the year.
Get the recipe for Sophie Hansen’s self-saucing lemon curd pudding here
Rosewater & lemon ricotta cheesecake
Have you ever seen a cheesecake look so impressive? Guest chef John Gregory-Smith combines classic Moroccan fruits and flavours with a European-style cheesecake.
This is a baked cream cheese and ricotta base cake lightly perfumed with lemon and rosewater, and topped with figs, orange and pomegranate.
Get the recipe for John Gregory-Smith’s Rosewater & lemon ricotta cheesecake here
Classic lemon tart
This simple but sophisticated dessert offsets the tartness of the fruit to showcase its flavour.
It’s an old favourite and when done well, will remain a favourite for you and any dinner guests.
Get the recipe for David Herbert’s classic lemon tart here
Vegan lemon cake
This vegan recipe can be enjoyed by all.
The basic method is to mix flour, almonds, sugar, baking powder and lemon zest in a bowl and then follow the other instructions to make the zesty magic happen.
Get the recipe for David Herbert’s vegan lemon cake here
For more food ideas, go to theaustralian.com.au/life/food-drink
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