I use lemons like a condiment, squeezing them into food whenever I feel it needs a lift. If you do this, it never tastes lemony, simply adds a bit more depth to a ho hum dish. I especially like it with cheese sauces. Try it with salads as well, or in curry. I am lucky that lemons are plentiful here, and the new season isn't far off.
For a quick pasta dish,
Mix grated pecorino or parmesan and an egg into just cooked spaghetti. Finish off with some cooked chopped spinach and as much lemon juice as you like.Delicious.
