Questions tagged [lemon]

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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54 votes
5 answers
6k views

Can I fry food with solely essential lemon oil?

Is it safe to consume lemon oil in the quantities that would be found in fried food? Could I fry corn tortillas, for instance? Would it fry?
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-2 votes
4 answers
191 views

How to efficiently squeeze lemons by hand?

How to squeeze a whole lemon so that as much of the juice as possible is extracted. And as a second priority none/not many of the seeds? What alternatives do exists for properly squeezing lemons? ...
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  • 367
0 votes
1 answer
128 views

Will lemon in a cast-iron pan with roast chicken cause problems?

I have two chicken recipes that I've perfected over the years: Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and garlic Rotisserie on the grill, ...
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  • 163
3 votes
2 answers
143 views

Why Does My Sugar Wax Turn Out Different When Scaling Up The Volume?

I'm in the process of making sugar wax made of heated sugar, lemon juice and water. I have found a ratio that works great when it's heated up to 119 C (246.2 F). It gives me a wax that has the perfect ...
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5 votes
1 answer
183 views

Difference between Vietnamese and Moroccan preserved lemons?

One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my own, so I sometimes buy them at Middle ...
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20 votes
1 answer
3k views

What would cause the peel of a lime to turn yellow?

About a week ago, I purchased two limes, a lemon, a couple of kiwi fruits, and some oranges. When I got home, I placed them in a bowl. One of the limes ended up at the bottom of the bowl but there ...
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  • 1,503
9 votes
2 answers
2k views

Can I make lemon curd more sour/tart after it's cooked?

I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and ...
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  • 2,116
1 vote
5 answers
335 views

Storing lemon juice with crushed mint

I really enjoy grinding mint with lemon, then adding that to various drinks. I buy fresh mint but mint leaves wither pretty fast. I thought about grinding the entire mint bundle in lemon juice at once ...
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  • 13
6 votes
3 answers
3k views

How to add lemon flavor to tea?

I am trying to add lemon flavor to tea so that it has ginger and lemon flavor to a noticeable extent. If we boil tea water with ginger, the ginger flavor can be brought almost to the way it is okay. ...
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0 votes
1 answer
211 views

Simmering lemons for hours, leaves them quite bitter?

I have a lot of lemons. I drink a lot of tea. I've been experimenting, by slicing lemons, putting them in water, and letting them simmer for a long time, reducing the water 2-3X, then impulse blend ...
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  • 321
1 vote
2 answers
332 views

How to choose not only juicy lemons but lemons with less acrid flavor

What is the teaching in choosing lemons—I know the obvious of picking heavy weight lemons, avoiding a dried-out looking lemon with significant pitting. I was reading that one must choose thin-skinned ...
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  • 406
3 votes
1 answer
983 views

Lemon turned broccoli purple

I cooked broccoli with lemon and it turned purple/brown. It’s been a while but I believe I was steaming broccoli and added lemon to the water. It tasted bad—not like broccoli or lemon. What happened? ...
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  • 406
1 vote
3 answers
2k views

Too much lemon in beef stew help! [duplicate]

I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what can I do to counteract it?
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  • 141
1 vote
3 answers
5k views

Why does adding lemon juice before baking cause a thick layer of dense cake to form?

I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows: 250g butter 250g sugar, half and half ...
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2 votes
2 answers
13k views

What happens to lemon juice when boiled?

Does anyone know what happens to the flavor of lemon juice when it's boiled?
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3 votes
1 answer
3k views

How can I make a yogurt starter culture from scratch?

Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw videos explaining how to make yogurt ...
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1 vote
2 answers
4k views

What is the difference between a lemon pound cake, a lemon loaf, and a lemon bread?

Cream Cheese Lemon Blueberry Pound Cake (http://www.thesugarcoatedcottage.com/cream-cheese-lemon-blueberry-pound-) Lemon-lavender greek yogurt pound cake (http://www.bakeyourday.net/lemon-lavender-...
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  • 91
2 votes
1 answer
1k views

Lemon Juice Expiration?

My lemon juice went out of date almost 2 years ago. It has been in the fridge the whole time but has been opened. I'm just wondering if its safe to use? I want to put it in a cup of tea.
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2 votes
2 answers
474 views

Lemon peel thickness

Long story short, Is lemon peel thickness sign of the fruit age? Long story: half-cutting lemons (this worth for oranges and other citruses, as well), I noticed younger fruits have thicker peel (the ...
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1 vote
2 answers
86 views

Way too much lemon in my basting liquid

Let me start by saying, I am a good home cook. I have been cooking for a while with positive review. I decided to try something I had never done before. I made a Greek Inspired Pork Roulade. It ...
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1 vote
2 answers
8k views

How to fix a bitter jam? (Or use it?)

I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the level of acidity which can be fixed with ...
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  • 123
7 votes
3 answers
9k views

Why is my lemon curd metallic? How should I fix it?

I used this recipe and followed it to the letter. I used organic/unsprayed lemons (and was careful not to zest the pith) and free-range eggs. I did a quick Google search, but the only cause I could ...
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4 votes
1 answer
704 views

Is it okay for preserved lemons to float?

I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online. Basically, near-quarter some Meyer lemons and stuff with ...
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1 vote
1 answer
2k views

Does Lemon juice change acidic level when frozen?

I used frozen lemon juice in a lemon icebox pie. It had egg yolks and sweetened condensed milk as additional ingredients. It failed to set up. Does freezing lemon juice change the acidic property?
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0 votes
2 answers
180 views

What alternatives do exists for properly squeezing lemons?

This happened to me often when I go to some restaurants or be on a visit to somebody place. It just happen that I want to add some lemon to my soup or use it as an addition to my meals but they do not ...
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2 votes
1 answer
371 views

Preserved Lemons: is it ok if they are above the liquid

I started a jar of preserved lemons yesterday and today I noticed that the top of one lemon is above the liquid, is this ok? Should I try to press it down, or add water?
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  • 256
1 vote
3 answers
17k views

Lemon Butter Sauce too acidic

My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes ...
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  • 11
0 votes
1 answer
99 views

Oil extraction from lemon

Recently I have taken to natural aromas and colours. Does anyone have any idea on best method and equipment for extraction of oil from lemon rind?
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  • 1
2 votes
1 answer
160 views

substituting rosehip solution for lemon juice/citric acid

Syrup recipe calls for citric acid, 3Tbsp. I want to use rosehips to achieve the same degree of tartness. 3Tbsp equals 2 1/4 cups of lemon juice. I can boil/steep dry rosehips to that subjective ...
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  • 5,109
-6 votes
1 answer
872 views

What is the main difference between lemon and lime? [closed]

Lemons and limes are both very acidic but have slightly different flavors and scents.
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3 votes
2 answers
889 views

How to make lemon powder using lemon juice like milk powder?

Recently I had a good lemon harvest , and I'm experimenting with it . I like to know if I can make lemon powder , so I can use them later . I tried heating , but it all went black and became unusable ,...
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0 votes
1 answer
2k views

Why is my lemon pie crust so wet?

Why is my lemon pie crust wet? I am not sure what to do. I have tried many things but nothing helped. I cooled the whole pie, then refrigerated it. When I took it out the next day, the lemon filling ...
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2 votes
1 answer
2k views

Extracting flavor from lemon zest

What are some good ways of getting the most flavor out of lemon zest and into sugar+water? I’ve steeped them in the liquid that was just to the boil and left it to cool. But I wonder what better ...
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  • 1,294
5 votes
2 answers
1k views

Do Morrocan-stye pickled lemons really need 5 to 10% salt?

I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee suggests that a solution of five to 10% ...
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  • 225
2 votes
1 answer
810 views

Pickled/preserved lemons/limes - grams of salt per kilogram of fruit? [duplicate]

[ I think this question here was originally too unclear. because I was still researching and figuring out exactly what I wanted to ask when I posted it. I edited it a few times, but I think my editing ...
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  • 225
1 vote
1 answer
233 views

Adjusting Microwave Times

There's this really cool microwave lemon squares recipe that I've been dying to try out - only, the recipe insists on the cook time being 3 minutes on 80% power. I don't have a microwave where you can ...
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  • 19
1 vote
3 answers
19k views

How can I cook cod without lemons?

I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the ...
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8 votes
3 answers
3k views

What are the key differences between lemons and meyer lemons?

"Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross. Is it reasonable to use them as direct substitutes? What ...
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  • 323
0 votes
1 answer
1k views

Lemon juice as drinking water preservative

I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep water safe. Is there a chance that lemon ...
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3 votes
4 answers
1k views

Corn syrup alternative

Many sugar candy recipes ask for corn syrup to add polymerization to the final candy and prevent crystallization. Body sugaring recipes call for lemon juice to prevent crystallization and maintain ...
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14 votes
2 answers
15k views

When should I use lemon zest and not just juice?

If you want to add lemon flavor, why not just add lemon juice? For what type of dishes would you recommend using each one?
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3 votes
2 answers
6k 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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  • 239
2 votes
4 answers
1k 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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  • 239
2 votes
1 answer
72 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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8 votes
5 answers
6k 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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4 votes
1 answer
5k 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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  • 2,789
1 vote
2 answers
2k 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 ...
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  • 2,789
2 votes
1 answer
158 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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3 votes
1 answer
16k 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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  • 2,116
2 votes
2 answers
4k 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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