The difference a little lemon zest/juice can make…

Sounds like a good idea, I'll do that next time I make them. Usually I shove in some ginger powder, or cinnamon, or both.

Thanks for posting this. I made Banana bread last night
and added just the lemon zest and yes it did give more flavour.
I shall try adding the juice as well next time Good suggestion.

I use lots of lemons, squeezed over grilled chops, into a fish chowder, with baked fish, chicken and of course in the gin, gorgeous little gems of deliciousness 🙂

I find that, with many dishes, if you taste them and feel there's just something lacking, a squeeze of lemon juice often makes all the difference.

I often put a little olive oil, black pepper and a squeeze of lemon on green veg before serving. Healthier than butter and really tasty.

You probably all do this anyway, but in case it hasn’t occurred to anyone, I cut unused lemons into wedges and freeze them to use as ice cubes. Even a glass of water is livened up by them.

I have just added lemon juice to my lamb kebab marinade, to see if it improves the flavour.

Doodledog

You probably all do this anyway, but in case it hasn’t occurred to anyone, I cut unused lemons into wedges and freeze them to use as ice cubes. Even a glass of water is livened up by them.

That's a great tip. Will buy a lemon tomorrow and do that!

I add lemon (or lime) zest and juice often when cooking.

Orange zest or juice is good in many foods as well.

I freeze the skins, after using juice, easy to zest frozen skins.

Doodledog

You probably all do this anyway, but in case it hasn’t occurred to anyone, I cut unused lemons into wedges and freeze them to use as ice cubes. Even a glass of water is livened up by them.

I do this.

I thoroughly agree, Witz. The trouble is, my guts disagree quite violently! 😳

I love lemons and limes I use them in sweet and savoury it’s so easy to make salad dressings with them.

I love lemons and limes as well .
Apart from being good for you -
They are yummy on chicken or fish ( especially with capers ) and nice on vegetables too .
They're great in a salad dressing .
I prefer a lemon /lime cake or dessert as they aren't too sweet .
And afterwards , they go in the utensil basket in the dishwasher to prevent any pongs .

Talking of banana bread my local Waitrose last week had some slightly over-ripe bananas by the door with a sign saying
‘Please help yourself’

What a good idea isn’t it?
They would only have gone to waste and very ripe ones are better for baking anyway.

Before covid and the emergence of banana bread I often binned over ripe bananas, and I'm not normally a waster!

I grate some peel into pastry for pies, too.

Halfpint1: bananas freeze very well for future use in baking.

Try a squirt on fried mushrooms:-)

I’ve just made some roasted cauliflower soup, which has turned out very bland. I might try a quick squirt.

A good squeeze of lemon juice in the chicken pie filling. Cuts through the creamy sauce, same with fish pie.

When you're cooking and the food is bland - adding more seasonings isn’t always the answer. What dishes may need is an acidic accent. Lemon is often used. It’s a real flavor booster! And it’s great in baked goods, just because I love lemon 🍋

I put lemon into so many things, most mentioned here. I have had a severe aversion to vinegar, and was thrilled to find some time ago that lemon juice could be used instead of vinegar in salad dressings.

I watched a cooking program recently which said lemon juice is great to tenderise meat. Marydoll’s suggestion to add to a marinade sounds spot on.

We lived in Cyprus for a while ages ago, and the Cypriots would put lemon juice on just about everything - must say it really improves pork chops. My neighbour once came round asking whether I could spare a lemon - she was cooking spinach, and ‘How can you eat spinach without lemon juice?’

‘Er, quite easily,’ I thought - until I tried it!