About Lemon

Lemons are bright yellow citrus fruit. They are oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. Lemons can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel. Lemons are available year-round with a peak during the summer months. Choose fruit with smooth, brightly colored skin with no tinge of green (which signals under ripeness). Lemons should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks. 
The lemon has a multitude of culinary uses for dishes sweet to savory, as well as a flavoring in many drinks. The lemon juice can be used to brighten or clarify dishes without imparting a full lemon flavor, and is traditionally squeezed over fish. The zest is often used to provide lemon flavor in baked goods. Although the lemon is an excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), it begins to lose its vitamin power soon after it's squeezed. There's a 20 percent loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator. 
Lemons also have a wide range of household uses. The essential oil of lemons are know to have anti-infectious, antibacterial, antiseptic and antiviral properties. For this reason, many cleaning products are lemon-scented. Lemon scent is thought to be stimulating, and to promote clarity of thought.
The lemon originated from South-East Asia, possibly India or Malaysia. Now, they are grown in tropical and temperate locations around the world, with California being the USA's major producer. In the past, lemons were used as a remedy for epilepsy, it was also used as toothpaste, invisible ink and as a bleaching agent. Sailors used to travel with lemons to help prevent scurvy. They were used to help make lips red, and to prevent wrinkles. In Pagan religions, lemons symbolize longevity, purification, love and friendship. 
==Pairings==
*Wine: Chardonnay, Fume Blanc
*Spices: Garlic, thyme
==Equivalencies and substitutions==
*1 lb. = 4 - 6 medium lemons = 1 c. juice 
*1 medium lemon = 3 tbsp. juice / 2 - 3 tsp. zest 
*1 tsp. lemon juice may be substituted for 1/2 tsp. vinegar 
==Notes== 
*When juicing a lemon, roll the room-temperature fruit on the counter while pressing firmly. This will help break the membranes inside the lemon and release the juices. Then, cut in half. Using a wooden reamer or a fork, insert in the lemon and twist. 
*The juice of lemons can be frozen. Try freezing the juice in ice cube trays. 
*Frozen "spent shells" can be used to help keep certain produce (such as apples, bananas and potatoes) from turning brown. 
*Whole lemons can be frozen to be used for juice at a later date. 
*Use a toothbrush to clean the grater when needing zest in a recipe. 
*The pectin in lemons helps in jam making, jelly making, marmalade making or when wanting a more gelled cranberry sauce. Start off by adding 1 teaspoon of juice. 
*The acid content in lemons, makes them perfect for tenderizing poultry and fish. Other products with high acid contents, such as vinegar and wine, are better for red meat, but can also be used for poultry. In South America, ceviche is a fish dish that is marinated in lemon juice, lime juice and/or vinegar. The acid "cooks" the fish. 
Category:Lemon