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Lemons




Source of Recipe


Internet


List of Ingredients




One of the most common fruit trees. Both savory and sweet dishes benefit from the tangy, refreshing flavor of lemons. The zest, the juice, and the fruit (sliced or quartered) can be used. Lemon juice poured over other fruits prevents discoloration of the flesh when exposed to air. The juice can be used as a substitute for vinegar if a lighter-flavored vinaigrete is desired.

Did You Know That:
The ladies of Louis XIV's court used lemons to redden their lips.

Cesare Borgia sent presents of lemons and oranges to his wife while she was in France, partly to impress Louis XII with his wealth.

Sailors used them (combined with rum) to combat scurvy.

Lemon Equivalents
1 medium lemon equals approximately 1 tablespoon of lemon zest and
2 tablespoons of lemon juice.

Purchasing & Storing
Choose smooth-skinned lemons that are heavy for their size. Store in the refrigerator.
To learn how to preserve lemons in salt, click HERE.

Juicing Tips
Room-temperature lemons or limes will yield more juice than those that are refrigerated.

Microwaving the lemon or lime for a few seconds before squeezing will help extract more juice. Don't overdo it. You don't want to boil the juice.

Use your palm to roll lemon or lime around on the countertop a few times before squeezing.

If just a few drops of juice are needed, pierce the skin with a toothpick and squeeze out what you need. To store it, reinsert the toothpick, put the lemon or lime into a plastic bag, and refrigerate.

Lemon Zest:
Zest is the outer colored portion of the citrus peel. Freshly grated orange, lime or lemon zest packs a flavor wallop no bottles dried zest can match.
Use a citrus zester (available in the kithen specialty shops) to obtain long, thin strands of citrus zest. A zester has five tiny cutting holes that create threadlike strips of peel.

How To Use A Zester
Press firmly as you draw the zester down along the skin of the fruit. For continuous strips of zest, begin at one end of the fruit, and cut in a spiral around and down.
If you do not have a zester, use a vegetable peeler or a small, sharp knife. You will also note that many recipes call for grated zest or peel. In this case, use a cheese grater to remove the peel.

When removing the skin from lemons or other citrus fruits, be sure to take only the thin outer zest or colored portion. The white pith will give your dish a bitter undertaste.

Zesting & Grating Tips:
If you are usisng a lemon for zest and juice, grate the zest first and then squeeze the juice.

When grating lemon peel, use this fast and easy trick. Cover the zest side of your grater with plastic wrap and grate the lemon over the plastic wrap (remember don't grate the bitter white pith that's under the peel). Most of the zest will remain on the plastic wrap and thus can't stick in the holes of the grater. Just pull the plastic wrap off and shake the zest onto a plate.


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