The queen of lemons is a speciality of Italy’s Amalfi coast, where the unusually large and fragrant fruit is grown on cliff-side terraces. Here, the groves have long played an important role in preventing landslips, and the harvest is done by hand. The lemons are heavy with juice, knobbly and pointed, with an intense fragrance and a balance of acidity; some like to eat them raw, like oranges. Because they’re unwaxed, Amalfi lemons are ideal for recipes which call for lemon zest or peel. Depending on the weather, try our lemon sponge or make an Amalfi lemon meringue pie.