Lemon is a fresh, acidic citrus fruit with an aromatic peel. It is used for its juice, zest and wedges to give dishes just a little more brightness and fragrance.
Latin name: Citrus × limon
Origin: probably South Asia; cultivated for centuries around the Mediterranean
Description
Lemons grow on an evergreen citrus tree and have a firm yellow-green to yellow peel. Beneath the peel is a soft white layer (the pith), and inside that the juicy flesh divided into segments. Both the juice and the peel are valued in the kitchen for their fresh aroma.
In the kitchen
Lemon works as both a flavouring and a “freshener”: a squeeze of juice makes sauces lighter, balances richness (for example in mayonnaise or creamy dishes) and gives fish, chicken and vegetables extra lift. The zest (only the yellow part) is ideal in bakes, dressings and marinades. It pairs beautifully with garlic, parsley, dill, thyme, rosemary, olive oil, honey, ginger and sea salt. Lemons are generally available all year round.
Storage & preparation
Store lemons in a cool place if possible; this helps them stay firm and juicy for longer. At room temperature, they are often used up more quickly. Roll the lemon briefly over the worktop before squeezing for extra juice. Always zest a clean, dry peel and wash the fruit beforehand. Any leftover half lemon should be stored covered in the fridge.
Tasty recipes with lemon
Lemon crumble tart with almond cream
A classic, rich tart with a crisp shortcrust base, soft almond cream, fresh lemon filling and a buttery crumb topping. Ideal as a dessert or with coffee.
The marinade in this recipe ensures the chicken thigh stays juicy during grilling. The acidity of the lemon helps the flavours quickly penetrate the meat.
This refreshing cold rice salad with lemon zest and dill is the perfect side dish for fish. It combines light acidity and herbs that contrast nicely with a rich tomato sauce.
