When life gives you lemons, make every dish shine! This season, it’s all about the vibrant pop of yellow and the fresh zing of lemon. These recipes will add a juicy splash of happiness to your plate.

1. Refreshing thyme and tequila lemonade 

Serves 1   

Ingredients 

2 tsp (8g) white sugar 

2 Tbsp (30ml) lemon juice 

2 Tbsp (30ml) tequila 

1 sprig thyme 

1 can (200ml) soda water 

To serve 

1 lemon wedge 

1 sprig thyme 

Method 

1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
3. To serve, top with a lemon wedge and a sprig of thyme.

Recipe & styling: Kate Turner 

Photography: Andreas Eiselen // HMimages.co.za 

 

2. Roasted cauliflower with lemon relish 

Serves 4  

Ingredients 

1 cauliflower head, cut into small florets 

2 lemons 

2 Tbsp olive oil + extra for drizzling 

Salt and milled pepper 

1 small red onion, finely diced 

2 Tbsp parsley, finely chopped 

1½ tsp red wine vinegar 

Method 

1. Preheat oven to 180°C.
2. Place the cauliflower in a large roasting tray. Finely slice one lemon and scatter it among the cauliflower. Drizzle with olive oil and season.
3. Place in the oven and roast for 15-20 minutes or until the edges start to brown.
4. Zest and juice the remaining lemon and, in a mixing bowl, combine with the red onion, parsley, olive oil and red wine vinegar. Season to taste.
5. Remove the cauliflower from the oven and spoon the lemon relish over it while still warm, to soak in. Serve immediately.

3. Citrus roasted chicken thighs  

Serves 4  

Ingredients  

2 tsp fennel seeds, toasted  

2 cloves garlic, chopped 

½ orange, zested and juiced  

½ lemon, zested and juiced  

Salt and milled pepper  

8 chicken thighs  

2 Tbsp olive oil  

400g baby fennel bulbs  

1 orange, sliced into rounds  

1 grapefruit, sliced into rounds  

1 lemon, sliced into rounds 

2 Tbsp brown sugar  

500g baby potatoes, halved and parboiled  

300g Brussels sprouts, halved  

¼ cup cultured cream or sour cream  

1 Tbsp chopped fennel or dill    

Method 

1. Preheat oven to 180°C. 
2. Crush fennel seeds, garlic and citrus zest using a mortar and pestle.
3. Season chicken and rub with oil and fennel-citrus mixture. 
4. Arrange fennel bulbs and citrus slices on a greased baking tray. 
5. Place chicken on top and pour over citrus juice. 
6. Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices. 
7. Add potatoes and roast for another 10 minutes. 
8. Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through. 
9. Mix cultured cream and herb fronds together in a bowl. Season. 
10. Serve chicken and vegetables topped with herby cultured cream.

Words: Chad January 

Photography: Fresh Living magazine 

 4. Tarte au citron (Lemon tart) 

Serves 4-6 

Ingredients 

For the crust 

1 roll (400g) short-crust pastry, defrosted 

For the filling 

1 lemon, zested and juiced 

3 lemons, juiced (or 1 cup juice in total) 

¾ cup (165g) caster sugar 

½ cup (125g) butter, cut into cubes 

4 large eggs 

For the candied lemon slices 

1 cup (200g) white granulated sugar 

1 cup (250ml) water 

2 lemons, sliced 

For serving 

Edible flowers (optional) 

Method 

1. Grease a 23cm round loose-bottomed tart tin.
2. Roll the pastry out into a circle large enough to fit up the sides of the tin.
3. Press pastry into base and sides of tin, prick base all over with a fork and freeze for 20 minutes.
4. Preheat oven to 180°C.
5. Cover the base of the pastry with baking paper and add dry rice or beans to weigh it
6. Bake for 12 minutes, remove paper and beans and bake for another 4 – 6 minutes, until golden. Remove and cool.
7. For the lemon curd, add lemon zest, juice, sugar and butter to a pot over medium-low heat.
8. Whisk mixture until sugar has dissolved and butter is melted, add eggs and whisk to combine.
9. Increase heat to a gentle simmer and whisk until mixture is thickened, about 10 – 15 minutes. Do not overheat, as you will scramble the eggs.
10. Pass lemon curd through a fine mesh sieve into a jug to remove any unwanted specks of egg or lemon seeds.
11. Pour curd into tart base, smooth over with a spatula.
12. Bake tart for 5 minutes, then remove and cool completely before refrigerating for 3 hours.
13. For the candied lemon, add sugar and water to a pot and bring to a boil, stirring to dissolve the sugar.
14. Add lemon slices to the boiling mixture and cook for 15 minutes, until translucent.
15. Remove and drain on a wire rack until cool.
16. Remove tart from the mould and place on a serving plate.
17. Decorate with candied lemon slices and edible flowers, slice to serve.

Cook’s tip: Cooking your lemon curd with a few lemon seeds will help create a stable consistency, as the seeds contain pectin, a natural thickening agent. 

Recipe & styling: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Also read: 3 Easy spring fish-recipes that taste fin-tastic!