Because the flavour of lemon myrtle resembles that of the citrus fruit so closely but lacks the fruit’s acidity, it is especially useful in recipes that are milk- or cream-based. It imparts a strong lemony flavour and will not cause dairy products to curdle. On the other hand, it is unsuitable for extended cooking times, as the lemon flavour begins to dissipate, and a strong eucalyptus flavour can begin to emerge.
For this reason, lemon myrtle is more successfully used to flavour cookies, ice creams and sorbets, pasta, stir-fries, fish, and grilled meats than foods requiring longer cooking times, such as roasts and dense cakes. In addition to its use in prepared dishes, lemon myrtle is a good choice to add flavour to spice rubs and marinades for poultry and fish, salad dressings, and dips.
Country
Australia
Additional Information
Because the flavour of lemon myrtle resembles that of the citrus fruit so closely but lacks the fruit’s acidity, it is especially useful in recipes that are milk- or cream-based. It imparts a strong lemony flavour and will not cause dairy products to curdle. On the other hand, it is unsuitable for extended cooking times, as the lemon flavour begins to dissipate, and a strong eucalyptus flavour can begin to emerge.
For this reason, lemon myrtle is more successfully used to flavour cookies, ice creams and sorbets, pasta, stir-fries, fish, and grilled meats than foods requiring longer cooking times, such as roasts and dense cakes. In addition to its use in prepared dishes, lemon myrtle is a good choice to add flavour to spice rubs and marinades for poultry and fish, salad dressings, and dips.
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