It’s true: You can grill lemons,
and they’re delicious
Super sweet and only somewhat
tart, charred lemons can add a
flavourful kick to your favourite
food and drinks.
Lemon livens up just about any dish, and it’s a standard staple in many salad dressings and marinades. But summer offers the opportunity for a new twist on their traditional tartness: Making charred lemon—and other grilled citrus fruits, like limes, oranges and grapefruits—is a great way to embrace the season and bring some zing to any meal.
Citrus fruits are naturally abundant in both sugars and acids, making them simultaneously sweet and tart. But grilling them balances their flavours by caramelising the sugars and tempering the acids. In other words, grilling a lemon enhances its sweetness while taming its oomph—which makes it even easier to incorporate this multi-tasking fruit into all kinds of dishes. Added bonus: Grilled citrus fruits, with their vibrant colours and dramatic grill lines, really punch up your plate. Read on for a step-by-step guide to making grilled lemon and some tips for how to incorporate it (and other grilled citrus) into your summer meals.
How to Prepare the Grillsilicone brush, sweep a little bit of olive oil over the grill’s surface or rack to prevent sticking. Then, fire it up and wait until it’s reached its peak temperature—typically between 260 and 370C. (The time it takes to reach that point varies depending on the type of grill)
How to Char Lemons on the Grillcutting board and a sharp knife to cut it in half widthwise. Trim the ends as well, so the halves sit flat when facing upward. Pluck out any visible seeds.
Psst: No grill? No problem! You can also make charred lemon or other charred citrus on your stovetop. Follow the same steps as above, but place your citrus face down on a hot grill pan until the surface is caramelised.
How to Enjoy Grilled Lemon and Citrus FruitsSqueeze grilled lemons over barbequed or roasted chicken, or grilled or poached fish, for a tangy-but-mellow zing. The charred fruit is also great drizzled over grilled or roasted vegetables, like zucchini and asparagus.
fresh takes on barbecue classics?