Lemon in cooking
Lemon juice does two jobs in a marinade: it adds sharpness and helps the spices cling to the meat. Use it with yoghurt for tikka and with oil for roast chicken and peri peri. A squeeze at the end lifts a rich karahi, daal or nihari, and every grill plate wants lemon wedges on the side.
Our tipEvery plate off the grill wants a lemon wedge on the side.
Lemons and limes were on our display when we photographed the shop in October 2026. Ask at the counter if you need a lot.
Getting more juice
Roll the fruit firmly on the worktop before cutting, or warm it for 10 seconds in the microwave. Cut lemons across the middle; limes give more juice cut into wedges either side of the core.
Storing them
In a fruit bowl they last about a week. In a bag in the fridge, two to three weeks. Grate the zest from any you're about to throw away and freeze it.
What to make
Lemon or lime?
Lemon or lime in curry?
Either works for a final squeeze. Lemon is the usual choice in Pakistani cooking; lime is more fragrant.
Grab a few with your meat order. Opening hours.