RECIPES WITH LEMONS

Recipes >>>

Lemon Culinary card >>>

Nutritive value

  • Citric Acid: 6 to 10%
  • Water: 90%
  • Calories: 30
  • Carbohydrates: 8 g
  • Fats: 0,3 g
  • Fibres: 0,4 g
  • Rich of C vitamin, bioflavonoids · Proteins: 1 g
  • It contains a good number of minerals among which potassium

When you buy it

  • It has to be firm, no trace of flabbiness, and heavy in your hand
  • The yellow colour of the skin has to be brilliant and slightly glossy (when old the lemon is more mat and its colour is darker)
  • Avoid lemons with green spots, because it means it has an high acidity rate
  • Avoid lemons with wrinkled skin, because it indicates a thicker skin and less pulp

How to preserve it

Keep it in the drawer of your fridge or in a fresh place

A marriage of Love and Reason

Trying to make the list of the different matches would be indecent: the lemon flirts with all the comestible things

  • indissociable from fish, beef stew, and Vienna collops
  • it bleaches the mayonnaise
  • it helps to preserve fruits and legumes, which easily oxidize with air
  • it wakes up flavours again

Use

Ingredient used in several different kind of cooking, we can find the lemon in soups and desserts.

  • It’s used to marinate and soften meat
  • Its skin is used to perfume pastries, breads, desserts, drinks
  • It’s used for the vinaigrette and it can substitute vinegar
  • It’s used to make marmalades
  • crystallized with salt to season chicken and Moroccan sauces
  • etc.

The Lemon Juice

There are very few people who dare biting a lemon but its juice is incomparable

  • it helps dressing all your recipes with its sourish taste
  • it’s good for fish and white meat marinades
  • it’s good to avoid some fresh legumes and fruits to darken too fast when cut
  • it’s good to repel fats from food when you do a diet
  • It’s good to make up for the excesses of the night before
  • It’s used to replace vinegar
  • etc