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How to Make and Cook with Roasted Lemons

A simple technique brings out rich sweetness and imparts caramelized complexity to the flavor of the lemon.

October/November 2019 Issue
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All it takes is some time in a hot oven to transform an ordinary lemon into a powerhouse of rich flavor. A dose of citruscan really wake up a dish, but when it’s roasted, the results are tenfold. The heat brings out a lemon’s juice and the essential oils in its skin, caramelizing and reducing them into a syrupy, charred sweetness that adds an intoxicating flavor to just about anything it touches.

The recipes here all start with the easy process of roasting lemons. Try the Roasted Lemon Shrimp Scampi with Linguine for an easy weeknight meal. The syrupy juice coats the shrimp and pasta with an irresistible tangy sweetness. Roasted Lemon Chicken Thighs and Potatoes combines deep lemon flavor with a touch of honey, and if you’re looking for something sweet, the Roasted Lemon Tart uses minced peel in the crust and juice in the filling for a double dose of roasted lemony goodness.

But don’t stop here. Have some fun experimenting with the almost endless ways to use roasted lemons with chicken, fish, pork, salads, and vegetables, and even in drinks —a roasted lemonade, perhaps?

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