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When Life Gives You Lemons?

Lemons are a citrus fruit in the Rutaceae family. Since the 18th century, they have been recognized in the West as an extraordinarily aromatic condiment.

International Popularity

In France, there is a festive holiday in February in the town of Menton in honour of the sunny lemon! In Italy, lemon lends its aroma to veal dishes and gremolata (a mixture of orange and lemon zest, finely chopped parsley and garlic). In North African cuisine, chicken with olives and preserved lemons is a classic dish. In Peru, lemons are essential for making ceviche, and in Mexico, served with cold beer.

This citrus fruit is fantastic for making sweets and desserts: lemon meringue pie, sorbet and marmalade are delicious!

Zest For Health

Lemons have a high vitamin C content and also contain potassium and folic acid.

It protects against oxidation and avoids apples and pears turning brown, for example. It can also « cook » fish by acidity, in ceviche and gravlax.

Essential In the Kitchen:

To replace vinegar in vinaigrettes.
To deglaze a roasting pan when making a sauce.
To reduce salt and add flavour.
To marinate and tenderize meat, poultry, fish and game.
To add zing to your salads or dips, add some finely chopped zest.
Add a little fresh lemon juice to the cooking water for pasta when you make pasta salad.
Add thin slices of unpeeled lemon to pot roasts and vegetable stews.
Try some lemon zest in your mashed potatoes, rice or pasta.

Get The Best Out Of Your Lemons

Use a fine grater, this allows you to take only the outer peel, without the bitter white part.
Blanch the lemon zests in salted water to remove the bitterness, especially if using in a dessert.
We recommend you wash lemons with a little bit of liquid dish soap and rinse thoroughly in water if you plan on eating the peel.
Stay hydrated with homemade lemonade or iced tea with lemon.
To get the most juice out of your lemons, roll the fruit beforehand on a flat surface with your palm.

Storing Lemons

Lemons are juicier when they are kept at room temperature; so remember to take them out of the fridge ahead of time.
They will keep for 1-2 weeks at room temperature.
Lemon juice can be frozen: pour freshly squeezed lemon juice in an ice cube tray. Freeze, unmold and put the cubes in a freezer bag for later use.

Yummy Lemon-Lime Ideas

Quick Marinade For Shrimp

22 ml (1 ½ tbsp) freshly squeezed lemon juice.
15 ml (1 tbsp) olive oil.
2 cloves of garlic, very finely chopped.
2 ml (1/2 tsp) dried oregano.
Whisk together rapidly.
Marinate shrimp for 20 minutes.

Zesty Grilling Spices

15 ml (1 tbsp) each of lemon, lime and orange zest, finely grated.
3 cloves garlic, finely chopped.
5 ml (1 tsp) powdered chilli or paprika.
15 ml (1 tbsp) olive oil.
Combine all the ingredients. Spread the mixture over the meat and let it rest at room temperature for 30 minutes.

A Morrocan Touch: Preserved Lemons

Delicious in stews and tajines of chicken or lamb.
6 lemons.
Sufficient quantity, iodine-free sea salt.
Wash and scrub the lemons.
Cut the lemons in quarters lengthwise, being careful to leave the pieces attached near the stalk.
Open each lemon delicately and sprinkle uniformly with salt (5 ml / 1 tsp).
Place the lemons in a Mason-type jar, squeezing them one against the other. Cover with lemon juice or boiling water until ¾ full. Seal hermetically. Let stand for 1-2 weeks at room temperature. Refrigerate.
15 ml (1 tbsp) each of lemon, lime and orange zest, finely grated.

Lemony Goodness From Starters To Dessert!