Good Food Blog

Lemon aid

Posted at 10:45AM, 11 January 2010 by Carol Wilson - Food writer

I always have at least a couple of lemons in my fridge. Their refreshing zing and sharp fragrance make them perfect for sharpening and enhancing the flavour of both sweet and savoury dishes. I have a sweet tooth, so my favourite lemon recipes are lemon curd - which tastes much nicer than the commercial version - and creamy lemon tart.

When buying lemons I look for thin-skinned fruits (those with thicker peel will have less flesh and therefore be less juicy) that are heavy for their size and bright yellow. I find it's best to avoid any that are tinged with green as they're not fully ripe and will be very acidic. Wrinkled skin means the fruit is overripe and not at its best.

Lemons will stay fresh kept at room temperature, away from exposure to sunlight, for about a week and in the fridge for up to four weeks. I also freeze lemon juice in ice cube trays. Lemons produce more juice when warm, or when rolled first under the palm of your hand on a flat surface.

Open quotationAdd a teaspoon of fresh lemon juice to the cooking water when boiling cauliflower to ensure it stays whiteClose quotation

Lemons are invaluable in the kitchen. Add a teaspoon of fresh lemon juice to the cooking water when boiling cauliflower to ensure it stays white; to stop rice from becoming sticky, add a teaspoon of lemon juice to the water during cooking. If lettuce has gone soggy, just add the juice of half a lemon to a bowl of cold water, add the lettuce and refrigerate for an hour. Dry the leaves completely before serving.

The juice is great for cleaning the microwave too. Just mix three tablespoons of lemon juice into 1½ cups water in a microwave-safe bowl. Microwave on High for 5-10 minutes, when the steam will condense on the inside walls and ceiling and you can wipe away softened food with a damp cloth. I have a marble slab that I use for rolling pastry and moulding chocolate. Marble is porous and stains easily but a cut lemon dipped into salt and rubbed on the stains removes them effortlessly. A word of caution though - rinse well, as the acid can damage marble.

Lemons may be waxed to protect them from bruising during shipping. If you're using the zest in a recipe, it's best to use organically grown lemons, which are unwaxed. Wash the fruit, scrubbing the skin, then dry well. Use a zester or vegetable peeler to remove the zest, but don't remove too much of the peel as the white pith underneath is bitter.

Do you have any tips for using lemons around the house or in cooking?

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Comments

  • Binder photo miniminx
    11 January 2010, 6:51PM

    miniminx

    Open Quotelike you, lemon is one of my all-time essential ingredients. i use a squeeze of lemon juice almost like garlic: it's THE best flavour enhancer ever. lemon juice goes into all my soups (works particularly well with mushroom) and virtually anything tomatoe-y. basically, if it tastes a little bland, add some lemon. sweets-wise, i make lemon shortbread, lemon pavlova (add zest to the whipped cream, top with blueberries), lemon meringue ice-cream (with rippled lemon sauce and crushed meringue) and an bramley and lemon curd i like to eat straight from the jar :)

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  • Binder photo miniminx
    11 January 2010, 6:52PM

    miniminx

    Open Quotei forgot about my lemon,herb and broad bean risotto - spring on a plate!

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  • Binder photo flubbles1982
    12 January 2010, 10:16AM

    flubbles1982

    Open QuoteI adore lemons, Waitrose ran a survey a few months ago asking for 'essential kitchen ingredients' I have to say lemons were on my list. I love to cook Lemon Drizzle Cake and chicken drumsticks covered in olive oil, salt and pepper and a squeeze of lemon juice before roasting is so simple and divine. Roasting a whole chicken with a lemon inside is also great! Lemon is also wonderful in salad dressings instead of vinegar! Not to mention Gin and Tonic...I always have a lemon in stock!

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  • Binder photo smitty
    12 January 2010, 3:21PM

    smitty

    Open QuoteA wonderfully soothing drink for a cold at this time of year is lemon juice mixed with hot water, honey and a sprinkling of cinnamon

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  • Binder photo Vic
    12 January 2010, 3:26PM

    Vic

    Open QuoteLots of crumbled feta cheese, shredded mint leaves and lemon zest tipped on top of toasted or grilled slices of bruschetta - ahhh, delicious. Perfect snack.

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  • Binder photo Sarah
    12 January 2010, 6:11PM

    Sarah

    Open QuoteApparently microwaving a lemon for a few seconds releases lots of juice!! I love lemon - lemon on any fish is amazing, in stirfries it is yummy and I adore lemon drinks - so refreshing!! One of the best ways I have had lemon was with salmon (i think it was a recipe from this site!), spring onions, honey and ras-el-hanout spice - Fab!!!

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  • Binder photo robert
    14 January 2010, 11:41AM

    robert

    Open Quotehas anyone tried making pickled lemons from fresh lemons?

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  • Binder photo James
    14 January 2010, 3:08PM

    James

    Open QuoteLemon juice and olive oil are a good substitute for dairy products. I once had someone tell me they were vegan at the last minute - and all they had in the cupboards of their holiday house was olive oil, salt and pepper and in the fridge a lemon. Worked so well I add it to risotto all the time now. And butternut squash soup too - it perks it up. Lemon juice in gravy really perks it up too, and makes it seem lighter. Gin and tonic sorbet looks really good served in a scooped out lemon half.

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  • Binder photo James
    14 January 2010, 3:09PM

    James

    Open QuoteOf course that's why you see citric acid on so many ingredients lists on food products.

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  • Binder photo ilonah
    18 January 2010, 3:25PM

    ilonah

    Open QuoteFreshly picked lemons will actually keep for weeks at room temperature without losing any of their juiciness or flavour. When I have too many I squeeze them and pour the juice into ice-cube trays and freeze until needed.

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  • Binder photo Kelly=)
    6 February 2010, 11:54AM

    Kelly=)

    Open QuoteCLEANING the lemon is my KEY cleaning ingredient! I have three parrots so I have to be careful what cleaning products I use as toxins can kill them, as well as teflon which is a nightmare for a keen cook!!!! Thank heavens for silicone! Add lemon juice to some white vinegar and water to clean surfaces. Use lemon neat on your shower doors and rinse off with warm water, the acid removes grease or dirt and you have to rinse! Don't use lemon neat on chrome, marble or certain metals however. Scoop out the middle of half a lemon and pour in table salt and place in the back of your fridge as a natural deodoriser or even round the house. (Don't forget about them though) Dry them and use for decorations. Lemon in a fruit salad stops fruit from browning. the list is endless....I Love lemons and I make a mean lemon Marmalade. Actually Lemons can clean teeth as well but I wouldn't recommend it all the time as acid is too strong and can remove enamel, so maybe not a good tip hehe. =)

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  • Binder photo Ileana
    10 February 2010, 5:51PM

    Ileana

    Open QuoteNeat lemon juice applied daily for a week or so strenghtens as well as whitens your nails and slows down cuticle growth! Tried & tested :)

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