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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2answers
88 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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2answers
652 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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2answers
2k 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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2answers
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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 ...
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3answers
398 views

Too much lemon in beef stew help!

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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1answer
672 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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9answers
16k 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
15k 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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2answers
1k 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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1answer
554 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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6answers
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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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3answers
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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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3answers
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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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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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2answers
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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
907 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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2answers
308 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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2answers
81 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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2answers
4k 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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8answers
17k 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 freshly-...
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2answers
66k 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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4answers
60k 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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3answers
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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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1answer
402 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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1answer
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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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2answers
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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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6answers
158k 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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1answer
248 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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3answers
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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 even bother stuffing the cavity with anything? What does it ...
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1answer
6k 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 into pastry shell ...
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4answers
13k 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
2k 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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1answer
127 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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2answers
399 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
73 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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1answer
824 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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1answer
809 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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1answer
996 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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1answer
1k 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 ...
2
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1answer
646 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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7answers
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Are there benefits to using a lemon squeezer?

There are lots of products on the market to ease lemon squeezing. I've never used any of them. Are there any benefits to using one? What are some of the advantages and disadvantages of the different ...
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1answer
187 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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4answers
40k 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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5answers
15k 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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2answers
31k 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
5k 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
5k 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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3answers
16k 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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4answers
788 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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3answers
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 ...