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1. Lemon cordial
In a saucepan, combine 1 cup of fresh LemonGold juice, 2 cups of white sugar and 3 cups of water. You could also add the zest of 1 lemon. Bring to a light simmer and stir until the sugar dissolves. Strain and leave to cool. Serve with sparkling water and fresh lemon slices, in a 1:5 ratio.
2. Lemony pasta
Combine 3 T freshly squeezed LemonGold juice with 1 T olive oil, 2 T grated Parmesan and season to taste. Mix well and drizzle over al dente pasta for a light but satisfying pasta dinner. Add some chopped pistachios and torn fresh parsley if you like.
3. Quick & Easy lemon chicken
Briefly sear 6 free-range chicken breasts in a pan until golden brown. Place in an oven dish. Drizzle with olive oil and add a splash of water. Drizzle with 1/3 cup of LemonGold juice and add 3 or 4 peeled, crushed garlic cloves. Add fresh herbs like sage, rosemary or thyme, cover with thinly sliced LemonGold and bake in a medium oven until cooked through.
4. Lemon curd
To a saucepan suspended over lightly simmering water, combine 140 ml LemonGold juice with 100 g unsalted butter, 250 g caster sugar and 3 free range egg yolks. Stir well and cook gently until the mixture begins to thicken. Do not let it come to the boil. Remove from the heat, pour into glass jars or pots and allow to set. Spread dollops of lemon curd over fresh scons, with a dash of cream as well.
5. Easy lemon posset
Place 250 ml double cream in a saucepan, along with 75 g caster sugar and the juice of one LemonGold. Bring to a light simmer and remove (the key to this dessert is not letting the cream boil too long). Divide the mixture evenly into 4 ramekins and leave to set in the fridge for 8 hours or overnight. Enjoy!
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