What is lemon? About the ingredient lemon. Including 1,588 recipes with lemon, nutrition data, and where to find it.
The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.
Lemon juice, rind, and zest are used in a wide variety of culinary applications:
Lemon juice is used to make lemonade, in soft drinks, and as a marinade for both fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers tenderizing the meat.
Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes which cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur.
Lemon slices and lemon rind are used a garnish for both food and drinks.
Lemon zest, the grated rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.
Pickled lemons are a Moroccan delicacy.
Lemon can be used for a number of other applications, see the following articles:
Lemon is usually found in the produce section or aisle of the grocery store or supermarket.
Lemon is a member of the Fruits and Fruit Juices USDA nutritional food group.
|1 fl oz||30|
|1 lemon yields||47|
|1 wedge yields||5|
|British (UK) term:||Lemon|
There are 1570 recipes that contain this ingredient.
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