Culinary uses

Culinary uses



Pickled lemons, a Moroccan delicacy


A lemon orchard in the Galilee of Israel
Lemon juice, rind, and zest are used in a wide variety of culinary applications:
Lemon juice is used to make lemonade, soft drinks, and marinades for both fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.
Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes which cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur.
Lemon slices and lemon rind are used a garnish for both food and drinks.
Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.
Pickled lemons are a Moroccan delicacy.

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