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Lemons are such a versatile fruit. They can be used to marinate meat, but it’s a favourite dessert flavour. Read more about working with lemons. And remember that lemons can be used for desserts and also for edible appetizers, such as fried chicken .
Get the most from lemons
When buying lemons, look for fruits that feel heavy for their size, with shiny glossy skin and small dots on each end. Don’t buy light lemons – they’re dry. To store lemons for up to a month, rinse them in water, dry them thoroughly on paper towels and store in a sealed plastic bag in the fridge. If you cut a lemon, you must use it within a few days or you can freeze it. To get the most juice from lemons, first pull the skin with a fork, then microwave for 15-20 seconds. This action helps to break up the cavity of the cells and membranes so that the juice can be squeezed out. Once the lemons are peeled, you remove the dew or the coloured part of the skin. This is the part that has the most oils, so it has the most flavor. Use a microplane grater with small holes, or a lemon zester with small wires to cut through the skin without reaching down. Be sure to remove only the colored part of the skin; white onions are bitter. To remove the seeds, press the lemons through a sieve or with coarse salt. Tying the lemons by hand, upright over a bowl, will not keep the seeds out of the food. Small seeds can easily escape from the top of the lemon halves. If you only need a little lemon juice, pull the lemon out with a fork or toothpick and squeeze out the desired amount. Then rinse the lemon with water, dry it and put it back in the plastic bag in the fridge.
All fast foods
