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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37
votes
6answers
312k views

How much juice is in a lemon?

A lot of recipes call for the "juice of a lemon". I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons all the time but my problem is I never ...
30
votes
2answers
62k 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 ...
24
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6answers
7k views

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls Solution ...
14
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2answers
10k 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?
13
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2answers
922 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 ...
12
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2answers
45k 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 ...
9
votes
3answers
5k views

Lemon and Mint drink

I once had a delicious lemon and mint drink on a flight with Qatar airways, but I have no idea what it was or how it might have been made. Does anyone know what it might have been and how it was made? ...
8
votes
9answers
9k 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?
8
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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 ...
8
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4answers
8k 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 ...
8
votes
5answers
4k 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 ...
7
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8answers
16k 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-...
7
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7answers
2k views

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 ...
7
votes
3answers
2k 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 ...
6
votes
6answers
43k 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 ...
6
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4answers
38k 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 ...
6
votes
4answers
4k 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 ...
6
votes
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 ...
6
votes
3answers
2k views

How to keep fresh lemon juice for a week without a change in its taste?

Are there any way to preserve the juice of lemon for, say, one week without a change in its taste? Even deep-freezing it makes it little bit bitter!
6
votes
3answers
1k 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 ...
6
votes
3answers
2k 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 ...
6
votes
2answers
24k 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 ...
5
votes
2answers
551 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 ...
5
votes
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 ...
5
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8answers
12k 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 ...
5
votes
3answers
6k 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 even bother stuffing the cavity with anything? What does it ...
5
votes
2answers
6k 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 ...
4
votes
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 ...
4
votes
1answer
21k 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?
4
votes
2answers
23k 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?
4
votes
2answers
371 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. ...
4
votes
1answer
3k 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 ...
4
votes
1answer
5k 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 ...
4
votes
1answer
4k 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 ...
4
votes
1answer
251 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 ...
4
votes
4answers
46k 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 ...
3
votes
4answers
12k 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 ...
3
votes
1answer
1k 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 ...
3
votes
6answers
139k 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 ...
3
votes
3answers
88k 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 ...
3
votes
1answer
711 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 ,...
3
votes
2answers
5k 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 ...
3
votes
1answer
11k 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 ...
3
votes
1answer
390 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% ...
3
votes
4answers
667 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 ...
2
votes
4answers
860 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 ...
2
votes
2answers
3k 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 ...
2
votes
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
votes
2answers
11k 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 ...
2
votes
1answer
273 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 ...