Lemons

Whole lemons can be frozen to be used for juice at a later date.

Use a toothbrush to clean the grater when needing zest in a recipe.

The pectin in lemons helps in jam making, jelly making, marmalade making or when wanting a more gelled cranberry sauce. Start off by adding 1 teaspoon of juice.

The acid content in lemons, makes them perfect for tenderizing poultry. Other products with high acid contents, such as vinegar and wine, are better for red meat, but can also be used for poultry.

In South America, ceviche is a fish dish that is marinated in lemon juice, lime juice and/or vinegar. The acid "cooks" the fish.

Recipes

Ceviche
by Peggy Trowbridge

1 pound cod, diced in 1/2-inch cubes
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon dried oregano

Mix the above ingredients well. Allow to marinate in refrigerator for two hours.

Drain juice completely. Combine and add to drained fish:

1 tablespoon olive oil
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground cumin

Mix well and add:

1 medium tomato finely chopped
1/2 medium onion finely chopped
1 teaspoon vinegar
4 ounces cooked tiny salad shrimp
1 fresh jalapeno pepper, seeded and finely minced
1 tablespoon finely chopped fresh cilantro

Stir and refrigerate eight hours or overnight. Serve cold on a lettuce leaf with crispy tortilla chips.

Yields: 8 servings

Lemon Curd
Public domain recipe

5 whole eggs
5 egg yolks
2 cups sugar
1 cup fresh lemon juice
the zest of 2 lemons
8 tablespoons sweet butter

Combine the eggs, egg yolks and sugar in a mixing bowl and beat until smooth. Add the lemon juice and lemon zest and mix. Place the bowl over a pot of boiling water or in the top of a double boiler and stir vigorously with a wooden spoon until the mixture thickens. This mixture will not curdle, so don't worry about overcooking it a little. Remove the bowl from the boiling water and stir in the butter until melted.

Refrigerated, this will keep for up to 3 months.

Traditionally served in Britain with crumpets, scones, in tarts and jelly

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