If you’re lucky enough to live where lemons grow, you know they are at their sunny best in the winter and through spring.
Their bright yellow color can liven up gardens and kitchen counters during otherwise gray days, and their tart flavor adds life to hearty winter dishes.
Lemon’s ability to liven up rich dishes is expertly demonstrated in this lamb roast with lemon chermoula, complete with roasted root vegetables and fennel.
Lemon can also perk up appetites, as with this baked lemony goat cheese dip, which is perfect on crackers or crisp crudités such as carrots or celery.
Keep things sweet with lemon ricotta cookies complete with a lemony glaze—perfect for letting kids drizzle on when they’re home on snow days. Or go full-lemon with a Meyer lemon shaker pie—cooking whole lemon slices in enough sugar to make the whole thing edible and lovely.
If you’re even luckier and have an abundance of famed Meyer lemons, know you can preserve them in salt and lemon juice. See how here. You can then use the preserved lemons chopped up on top of chicken or fish, or to add a burst of brightness to rich soups and stews. Or, just combine with fresh herbs to make a lemon-herb salsa.
More lemons on hand than even preserved lemons can help take care of? Make a batch (or two) of lemon marmalade. Spread it on toast, stir a spoonful into tea, or dollop it on yogurt or ice cream.