The acidic flavor of lemon and lime activates taste buds, which aids digestion. They are high in vitamin C and contain a variety of chemicals that are thought to prevent cancer. Cooking with lemon juice When citrus fruits are at room temperature, they become more juicier. As a result, it is preferable to take them out of the refrigerator a few hours before eating them. Roll the fruit with your fingers on a work surface before putting it through a juicer to extract as much juice as possible. Then it's only a matter of integrating it: Ice cream, sorbets, and granita; In ice cream, pies, and cakes In place of the vinegar in the dressing; In lemonade, hot or iced tea, or herbal teas; Fish and seafood that has been filleted; On raw oysters, to improve the flavor while also killing the bulk of germs that may be present; Deglazing a pan; To create homemade sour cream, mix crème fraîche with a little lemon juice, put aside, and drain. We drink beer in Mexico with a splash of lemon or lime juice. Hotel manager's butter. Cream the butter, then add salt, pepper, chopped parsley, and a few drops of lemon juice while still beating. Use this sauce to coat grilled meat. Lime juice is more flavorful in Mexican salsa than lemon juice. Combine equal parts sweet onion, cilantro leaves, and chopped tomatillos to make salsa cruda. Depending on the number of veggies, add a minced jalapeño pepper and the juice of one or two limes. In Japan, lemon juice, soy sauce, dashi, and spring onions are combined to make Ponzu sauce, which is served with grilled meat meals. Prepare the fish in a Peruvian ceviche by simply steeping it in lemon or lime juice. The acidic fluid "cooks" the fish, allowing it to be consumed without further preparation. Lemon zest should be cooked. Dare to use lime or lemon zest (the outer layer of the rind) in mashed potatoes, rice, or pasta. Gremolata is a fragrant Italian mixture of orange and lemon zest, finely minced garlic, and parsley. It is served with an osso-buco, a leg of veal, or any other braised meat. Lemon peel is chopped into thin strips in Japan and served at the end of salads, grilled veggies or tofu, scrambled eggs, or soups. Lemon pulp preparation : Because lemon and lime pulp is extremely sour, it is rarely consumed. Except for candied lemons, which are a mainstay in North African cuisine. The chicken with olives and candied lemons, cooked in a tagine, is a staple of this cuisine. The pulp and zest can also be served with rice, fish, or lamb.