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An oval shaped, bright yellow citrus fruit that is sought for its tart flavored, highly acidic juice and skin.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

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.

A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor.

An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.

A type of fruit that may grow as large as a foot in diameter and is the largest citrus fruit. It is closely related to the grapefruit, but it is a bit less juicy, less bitter, and is sweeter.

The juice from a fresh lemon, which is the best form of lemon flavor. Bottled lemon juice can be substituted if fresh lemons are not available.

A mixture made with sugar, water, egg yolks, butter, cream from milk, lemon flavored concentrate, natural lemon flavors, and pectin that is thickened by slowly cooking the ingredients in a double boiler.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A golden colored oil with a citrus aroma that is produced from the skin of the lemon. As edible oil, it is commonly used as a dressing for salad oils or as a food ingredient.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

A seasoning that contains pepper, lemon peel granules, salt, sugar and other spices. It gives lemon and pepper flavoring to the food on which it is applied.

A minty green herb with a citrus aroma, which is used to add flavor to tea, vegetables, fruits, custards, seafood, fish, poultry, pasta, and rice.

A cooking ingredient, made from the tropical tamarind fruit, originating in North Africa and Asia, which is used as a seasoning for meat, chutney, curry dishes and pickled fish.

Preserved lemons are used by many chefs today because of their distinct flavor and smooth texture. The lemons are preserved in a mixture of salt and lemon juice for approximately 25 to 30 days.

A small green citrus fruit providing juice or peels that are added to food dishes to provide a tart taste as an ingredient.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

A salt substance derived from acidic citrus fruits, such as lemon and limes, that is dried and formed into a powder or crystal.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.