Search

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.

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

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.

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 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.

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

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.

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 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 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.

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 device used to extract the juices form citrus fruit, such as lemons and oranges. The fruit is cut in half and the reamer is pressed into the fruit and twisted back and forth.

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 lemon liqueur traditionally served cold in Italy that combines the juice of ripe lemons with sugar, water, and 100 proof vodka.

A soft, somewhat elastic-textured Mexican cheese made from skimmed cow's milk. It is white in color (Queso Blanco meaning "white cheese") and has a very creamy flavor that may contain a hint of lemon, due to lemon juice being used to coagulate the skim milk and whey when the cheese is made.

A garnish, prepared traditionally with chopped parsley, lemon peel (zest), and minced garlic, which is added to many meat, fish and vegetable dishes to provide a fresh, clean flavor.

A process of adding an acidic solution such as vinegar, wine or lemon juice to foods as they are being prepared in order to tenderize, add flavor, or to create a sour or somewhat acidic flavor.

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.