Thick-skinned, intensely flavoured and grown without chemicals at Pigface Farm, Mororo. Bush lemons are the original Australian lemon - and they're extraordinary.
Bush lemons are not your supermarket lemon. They're knobbly, thick-skinned, sometimes a little rough around the edges - and the flavour is extraordinary. More intense, more aromatic, more lemon than anything you'll find in a plastic bag at Coles.
Peta grows these at Pigface Farm in Mororo using regenerative, chemical-free practices. Because they're grown without chemicals, the zest is everything - fragrant, oils bursting, the kind of zest that makes a cake taste like it was made with love.
One kilogram is roughly 6-8 lemons, depending on size.
How to use: Use the zest generously - it's the star of the show. Squeeze over fish, roasted vegetables, pasta and salads. Make lemon butter, lemon curd, lemon cake, lemon tart. Add to salad dressings, marinades and preserved lemon. A squeeze over a bowl of soup changes everything. Use the thick pith to make limoncello or candied peel.
How to store: Keep at room temperature for up to a week, or refrigerate for up to 3 weeks. Zest and freeze the zest in small portions - it lasts months and is endlessly useful. Juice and freeze in ice cube trays.
