Lemons are a fist-sized, egg-shaped, yellow citrus fruit. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with lemons as an ingredient. Questions about dishes which include lemons, but are not focused on lemons, should not use this tag.

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Setting up new peri peri takeaway [closed]

I am planning to set up new peri peri takeaway. I was able to make my version of hot peri peri sauces and marinade. However, I am not yet able to make the lemon and herb sauce and marinade. I am ...
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2answers
249 views

What is the difference in flavour between the zest of an orange vs lemon vs lime

I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citrus fruit I always hear everyone talk of ...
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3answers
134 views

How to increase the perceived sweetness of homemade lemonade without sweeteners?

I have been making homemade lemonade for a few years in the summer and slowly, starting from an online recipe, I have been perfecting it (on a mainly trial and error basis) to reduce the amount of ...
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1answer
48 views

Meyer curd without added sugar?

Is there any reason I can't make a Meyer lemon curd without adding sugar. Is the sugar doing anything structural or is it just taste? Should I adjust the number of eggs?
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4answers
950 views

Are bubbling preserved lemons a sign of spoilage?

I recently made preserved lemons using a recipe from Jerusalem: The Cookbook. Having poked around a variety of recipes online, it's pretty much the same as all the rest: Lots of salt, squeeze out the ...
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1answer
69 views

Cooking lemon juice into stew

I have recently discovered a much broader use of lemon juice in my cooking and now add it to almost all stews and soups a few minutes before the end of cooking. But I am curious if there are benefits ...
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2answers
88 views

Lemon juice sprayer/container

I often zest up my food with lemon juice and I usually have squeezed juice in the fridge in a jar because I like it pre squeezed, with pulp and seeds removed. However, a jar is not an ideal container ...
2
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1answer
51 views

Can I make fermented lemon soda using yogurt cultures?

I'm trying to make a lemon soda using fermentation. Is it possible to make a lemon soda by mixing sugar, lemon, warm water and a scoop of live cultured yogurt? I put it inside a pressurize cooker, is ...
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1answer
302 views

How to rescue a Hollandaise with too much lemon

I accidentally doubled the amount of lemon juice in my Hollandaise recipe. The result is much too sour to be usable, but if not for that, the sauce would be okay. Could I rescue this sauce by ...
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2answers
251 views

Making lemon oil from vodka

I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in ...
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2answers
8k views

Are limes and lime juice more acidic than lemons and lemon juice?

I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican restaurant. When the appetizers were ...
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2answers
4k views

How to know when to remove lemon squares from oven?

I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to overbake it, but I don't want to underbake ...
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1answer
119 views

How would you use a single lemon? [closed]

Related to How would you use a lot of lemons?, but at the opposite scale: I have a recipe that needs 1 Tbsp. lemon zest, so I've zested several areas of skin off this lemon and I'm not sure what I ...
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2answers
900 views

How much lemons are needed to produce pure 1 kg lemon essential oil?

First of, sorry of the question is not for here, but I can't seemk to find more proper place... My question is, how much lemons are needed to produce 1 kilogram pure essential oil, not the method with ...
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1answer
930 views

Lemon zest in large volumes

I need a LOT of organic lemon zest. Is there a commercial machine that can zest faster and better than a hand held zester? How do the dried zest companies produce their lemon zest? There's gotta be ...
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1answer
194 views

Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell

This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it, when the lemon juice and kale leaves ...
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2answers
4k views

lemon zest substitute

I have a cookie recipe that calls for 1/4 cup of lemon zest. Can I substitute dried lemon peel, and how much? Or should I use lemon extract, how much? Or would it change the consistency of the ...
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3answers
9k views

How much dried lemon zest to substitute for “zest of one lemon”?

Most recipes that use lemon zest call for "zest of one lemon" or some such amount. To avoid the bother of organic lemons that invariably go bad before I use them and having to fiddle with zesting I'd ...
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1answer
769 views

Can I substitute regular dried lemon peel for sweetened dried lemon peel?

I have a recipe for mini lemon-poppy seed bread that calls for purchased sweetened dried lemon peel (3 oz). Can I substitute dried lemon peel since I can't locate the sweetened? The recipe is for Mini ...
2
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1answer
550 views

Why stuff a roast chicken with lemon, onion, and thyme?

I just made a classic roast chicken and the recipe called for stuffing a lemon, thyme, and onion inside the cavity of the chicken. Why eve both stuffing the cavity with anything? What does it ...
2
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1answer
163 views

Can I use “spent” lemons (juiced) to preserve?

I'm about to juice 5 or 6 lemons, I'll zest maybe 2 of them. (I'm making a lemon cheesecake). Lemon isn't something I care to use very often, but I'm intrigued by 'preserved lemons', something I've ...
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2answers
372 views

How can I make lemon and chilli liquid to have with hummus?

A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chilli liquid on the side. The liquid is hot ...
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1answer
4k views

how long do you have to cook lemon curd for?

How long does lemon curd have to be cooked in order to ensure a good set? if pectin is being used, what type of pectin is suitable?
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6answers
4k views

Hot tea with lemon juice and fat free milk: how to prevent curdling?

So I know it may sound a bit weird, but I like milky tea with some lemon juice added. I pop a teabag into the mug, fill it about 2/3 with boiling water, let seep a bit, remove teabag, add some ...
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2answers
241 views

Are there any reasons not to include the zest when citrus juice is an ingredient?

When following a recipe containing "juice of a lime [or lemon]", I can't help but find it wasteful to just squeeze the fruit. Usually, I'll include the meat of the fruit as long as it doesn't mess ...
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1answer
199 views

Is it possible to can lemons in a simple syrup as opposed to using salt?

I would like to know if its possible to can/preserve whole meyer lemons in a sweet simple syrup, much like you would can peaches or cherries. I haven't been able to find a recipe for canning lemons ...
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2answers
17k views

How can I tell when the wax has been removed from citrus fruit?

This evening I tried different ways (taken from other cooking forums) of removing the wax coating from lemons. Pouring boiling water over In a bowl with (initially) boiling water for five minutes ...
3
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1answer
1k views

Why does my lemon tart filling sometimes curdle?

My recipe, which is wonderful when it goes well is: grated zest and juice of 2 lemons 142 mL double cream 6 oz castor sugar 4 large eggs Whisk all ingredients together, then pour ...
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3answers
4k views

How do I reduce the acidity of homemade honey lemon juice?

I usually use 1 lemon together with 2 spoon of honey and 500 ml of water. I note that as I increase the water content, the juice does not taste as good but I would like to reduce the acidity of my ...
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4answers
4k views

Lemon cake has no flavor

I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real difference. The only thing to make it taste ...
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1answer
843 views

How come mere water buffalo milk and lemon juice mixture turn into yogurt?

Yogurt is produced by the fermentation of lactose in milk by the bacteria of yogurt-ferment. Without those bacteria it is not possible to make yogurt. But surprisingly, water buffalo milk and lemon ...
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4answers
1k views

Can water cause fermented pickles to spoil?

I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, adding salt, and letting them ferment for a ...
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1answer
211 views

What was wrong with my Ohio Shaker Lemon Pie?

Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing. Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and macerated in sugar. This recipe is similar. ...
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1answer
3k views

Why didn't my lemon tart set?

I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...
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3answers
731 views

Is it possible to make low-alcohol Limoncello?

Lemons are currently in season and dirt cheap. I'd like to make a homemade Limoncello. The recipe I'm using calls for odorless, high-ABV (150+ proof) spirit, like Everclear. Unfortunately, my state ...
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3answers
22k views

In what container should I put lemon water for storage?

I have a polypropylene water container and some large PET bottles. I don't know if it's OK to put lemon water in there. I read from somewhere that you shouldn't put lemon water in plastic or aluminum ...
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4answers
9k views

Will microwaving lemons make them easier or more efficient to juice?

I've heard many people say that microwaving lemons before juicing them causes them to release more juice. I'm skeptical, although not enough so to ask this on Skeptics. I cannot think of any physical ...
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1answer
1k views

How do I freeze and defrost lemons?

Assuming that once defrosted, I'd most likely use them for their juice (but not exclusively; I occasionally use the peel for zest, whole slices for cooking with fish/poultry or preparing vegetables in ...
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4answers
3k views

Adding lemon to cookie recipe

What is the best way to add lemon flavor to a cookie recipe? I know lemon juice is highly acidic, I don't want to throw off the PH of the dough. Is lemon extract the same way? Lemon zest? Is there a ...
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1answer
6k views

What causes lemons to be bitter when cooked and how to avoid it?

I know that the bitter taste in lemons is due to the rind (the white part), but I don't understand why there are recipes where it's ok and others where the taste is just terrible. I recently ...
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5answers
19k views

How to balance out sourness of lemon juice, specifically in a mayonnaise?

I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's ...
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2answers
554 views

How do I find tart pans like these?

I want to make a lemon tart, but I want tins with straight walls, like the ones in this image. How would I find them - is there a name I can look for? I've been unable to find them online (and they ...
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3answers
677 views

Is there a way to speed up the process of making preserved lemons?

I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up? Preserved Lemons Quarter ...
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2answers
7k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
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2answers
2k views

curdling cream in lemon spaghetti

My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream. The cream always turns ...
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1answer
1k views

Are ripe meyer lemons supposed to be soft?

At the grocery store they were selling meyer lemons in mesh bags, they all seemed to be much softer than an ordinary lemon. Are meyer lemons supposed to be a very soft fruit? just touching them ...
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3answers
757 views

What north atlantic fish can we use to make a good ceviche?

I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommendations for? substitutes
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2answers
103 views

Is there a use for the rind after making Citrus Sugar?

I have made Citrus Sugar and am now separating the lemon (and/or orange) rind from the sugar. Now I am wondering is there any use for the leftover citrus rind?
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6answers
20k views

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not ...
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9answers
6k views

How would you use a lot of lemons?

We've got a lemon tree and an overabundance of lemons at the moment. Aside from lemonade, what should I do with them?