If you regularly use lemon zest, you may find yourself with bald lemons that often go mouldy. But there are plenty of ways to put them to good use, from dressings to confit lemons.
For dressings, whisk the juice with olive oil, salt, garlic and pomegranate molasses, suggests Jad Youssef, author of Lebnani. This works well with tomatoes, radishes, cucumber or grilled vegetables. Squeeze the lemons early, advises Helen Graham of Centrepiece, as they harden quickly. She freezes the juice in ice-cube trays for use throughout the week in pastas, risottos, soups or stews.
Chris Shaw of Toklas in London recommends cooking bald lemons slowly with olive oil and salt to create a quick confit, which is soft and slightly sweet, perfect spooned over meat, vegetables or fish. Alternatively, place a bald lemon in the baking tray when cooking fish, then squeeze the juice over the top. This also works with roast chicken, pork chops, lamb or beef.
For a longer project, slice the lemons and layer them in a jar with equal parts caster sugar to make a lemon syrup, which can be used to soak sponge cakes or pour over roast feta. Alternatively, layer lemon slices with salt, cover with oil and leave for a week to create delicate lemons for salads and flavoured oil for dressings.
If you prefer a simple solution, add lemon juice to a water jug or mix with water, sugar and rose water for a quick lemonade. As Youssef says, 'A lemon without its zest can still do plenty of work.'
