As an accompaniment, thanks to its juice, zest, peel or ziste, lemon is a must in gastronomy.

This emblematic fruit of the Côte d'Azur can be eaten in all seasons, and comes in all kinds of ways.

Example with three recipes and a refreshing lemonade. 

Everything is good in lemon! This acid and juicy fruit, emblematic of the Côte d'Azur, will bring freshness right now with these summer temperatures. It is also the ideal accompaniment to several savory dishes, but also the essential ingredient of many desserts. In France, of course, we know the Menton lemon, which can be chewed on the skin, it is so sweet. His season has just ended. And we will find him again next winter. It is one of the lemons that have the Protected Geographical Indication label, such as the Italians of the Amalfi Coast or the Sicilians of Syracuse or Etna.  

There are many other Italian lemons that come to us, many Spaniards too, throughout the year.

And yet, originally, it was not a fruit of the Mediterranean.

It would come to us from Asia.

Lemon didn't even exist as such: it would probably be a hybrid of citron and a bitter orange.

It would have been brought back to Spain or Sicily by the Arabs.

And in the 15th century, it began to be cultivated in France.

The zest, the ziste, the pulp ... everything is eaten

And the great thing about lemon is that you can eat it all!

We thus consume the zest, the surface of the skin, which we grate for example on a fish fillet, with fennel seeds, in the oven, to bring pep.

Above all, do not touch the white membrane while grating the zest.

This membrane is the ziste.

It is very bitter, but also rich in pectin.

In your jams, it will help them take!

Then the pulp, which will allow us to prepare our recipes and make delicious lemon juice.

Remember to buy organic lemons, to avoid treatments ... especially if you use the zest.

Choose the firm, heavy, with a bright yellow rind. 

Here are three recipes with lemon: a starter, a main course and a dessert 

As a starter: a sea bream ceviche

It is the Peruvian national dish: a white fish cut into cubes, which will cook in lemon juice (leche de tigre), flavored with chili, coriander and red onion.

We will marinate the fish at the last moment to keep all its freshness, about ten minutes.

The acidity of the lemon will cook the fish.

We will have a fair balance between the spiciness of the pepper, the acidity of the lemon.

You can add radishes and cucumber to accompany. 

Ingredients: 

  • 400g sea bream fillets (skinless, boneless, very fresh)

  • 2 tablespoons of olive oil

  • 1 red onion

  • 2 fresh tomatoes

  • ½ cucumber

  • 1/2 green chilli 

  • 1/2 red chilli

  • 4 limes

  • 8 radishes

  • 4 sprigs of coriander

  • salt 

  • pepper 

Start by preparing your marinade.

In a salad bowl, mix together olive oil, lemon zest, lemon juice, chopped peppers, finely chopped cilantro, salt and pepper.

Then cut the fish into small cubes, in a large bowl with a little salt.

Cover them with the marinade, stir and place in the refrigerator, protected by cling film.

all for about ten minutes, during which the fish will cook with the acidity of the lemon

Then prepare your accompaniment.

Peel the cucumber half and cut it into small cubes.

Then peel the red onion and cut it into very thin strips.

Soak it for half an hour in cold water: the taste will become much sweeter and sweeter.

Finally, chop the radishes finely.

When ready to serve, drain your fish and your onion strips, place your fish on the plates, with a spoonful of marinade on top, then onions, cucumber, radish on top.

Season everything with fleur de sel and pepper. 

As a main course: lemon chicken

An easy and quick recipe to prepare.

Marinated drumsticks are marinated in olive oil and spices, then browned with onions in a casserole dish, before adding chicken broth, sliced ​​lemons and olives.

Simmer for 15-20 minutes in the casserole dish, and serve with a little rice.

Ingredients: 

  • 12 chicken drumsticks

  • 200g green olives

  • 2 onions 

  • 2 lemons 

  • 1 teaspoon of cumin

  • 1 teaspoon of turmeric 

  • 20g chicken stock 

  • 400g water

  • 6 tablespoons of olive oil

Mix the spices with the oil.

Coat the chicken with the marinade and place in the fridge for at least 30 minutes. 

Meanwhile, brown the sliced ​​onions in a casserole dish, before searing the chicken drumsticks.

They must be golden brown.

Add the water, the chicken stock, the olives, the lemon slices.

Cook for about fifteen minutes.  

For dessert: lemon tarts 

A lemon tart, a great classic.

We are going to make lemon cookies, which you can take on a picnic or for your afternoon snack.

On top, we will poach a cream, made with eggs, sugar, lemon juice and zest, and butter. 

 Ingredients 

  • 325g flour 

  • 240g sugar

  • 220g butter

  • ½ sachet of baking powder

  • 3 eggs

  • 3 lemons

In a saucepan over low heat, whisk 2 eggs with 100g of sugar.

Add the zest of 2 lemons and their juice.

Mix until the cream thickens.

When it has thickened, add 100g of butter without stopping whipping.

Let cool.

Place in the refrigerator for 1 hour. 

Meanwhile, prepare the cookies.

By mixing 120g of soft butter with the egg.

When the mixture is creamy, add 140g of sugar, the juice and zest of one lemon.

Whisk.

Add the flour and baking powder.

Form a ball, wrap and refrigerate for 45 minutes.

Shape the shortbread and place in the oven for fifteen minutes at 180 degrees. 

Let cool.

When ready to serve, poach the cream on the shortbread. 

As a bonus: lemonade 

Ingredients 

  • 750 cl water 

  • 50g of sugar

  • 2 organic lemons

  • 2 sprigs of mint leaves 

  • ice cubes

Mix the sugar and water.

Add the juice of the lemons.

For more acidity, garnish with lemon zest.

For freshness, a few ice cubes and mint leaves. 

Finally, if you love lemon, take a look at Christophe Adam's book, Citron, editions de la Martinière, there are some very nice recipes (citrus tabbouleh or lemon confit with salt in particular).