How to Char Lemon Wedges
A raw lemon provides a singular, bright note. A charred lemon is deeper, offering a bitterness that mimics the char on grilled meat and a sweetness that rounds out the acidity.
Control the smoke
This process requires high heat and will produce smoke; ensure your ventilation is running before the pan hits the burner.
- Cast-iron skillet
- Tongs
What goes in.
- 2large lemons, cut into thick wedges
Don't touch the fruit
Resist the urge to nudge the wedges. If you lift them too early, the fruit will stick and tear rather than forming a proper crust.
The method.
Heat the skillet
Place your cast-iron skillet over high heat for three to four minutes until it is smoking slightly.
Place the lemons
Set the wedges directly onto the dry surface, cut-side down. Do not crowd the pan; leave space between them so they sear rather than steam.
Char the pulp
Leave the wedges untouched for 90 seconds. You are looking for a dark brown, almost charred edge where the fruit meets the iron.
Finish and serve
Use tongs to flip them onto their sides for 30 seconds if you want a bit of color on the skin, then move immediately to a warm plate.
Other turns to take.
Herb-infused
Toss the lemons in a light coating of neutral oil mixed with minced rosemary before hitting the pan for an aromatic crust.
Salt-cured
Sprinkle coarse sea salt over the cut sides just before placing them in the skillet to draw out extra moisture and create a savory snap.
When it doesn't go to plan.
Discard any seeds before charring, as they can turn bitter when exposed to high heat.
Use firm lemons; soft fruit will disintegrate into mush under the pressure of the skillet.
If the lemon juice starts to pool, wipe it out with a paper towel or it will steam the remaining fruit.
The ones that keep coming up.
Do I need to add oil to the pan?
No. A dry, seasoned cast-iron skillet works best to get an immediate, intense crust.
What can I serve this with?
These work well alongside grilled mackerel, roasted chicken, or even squeezed over a bowl of hearty white beans.
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