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A type of lemon that does not have the exceptionally tart flavor of standard lemons. Meyer lemons are typically considered to be sweeter in both flavor and aroma, providing a taste mildly similar to a tangerine. This lemon is often used to season fish and seafood. When its flesh or juice is added to a dish, it adds a sweet and only slightly tart flavor. Lemons are most often used to season foods or as a garnish in the form of a slice or wedge added to the plate. Lemon zest (the yellow part of the peel) is also often used to add flavor when cooking and baking. Lemons are available throughout the year. Lemon zest strips can be made by using a paring knife or vegetable peeler to slice off thin pieces of the yellow peel. When slicing off the pieces, care should be taken to not remove any of the bitter white pith. To grate the lemon zest, rub the lemon against a metal grater, making sure to turn the fruit so that you are taking off the yellow part of the peel and not the white pith. A citrus zester can also be used to remove the zest from the lemon. The zester removes the zest in fine threads, which can be minced as an alternative to grating.
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