Lemons : Bring a touch of sunshine to your kitchen !

Oval in shape, with a pronounced bulge on one end, lemons are one of the most versatile fruits around, and contain a high level of Vitamin C.

Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness means it's wonderful combined with all manner of ingredients and dishes, from the sweet to the savoury. The bright yellow skin can be used as well, when zested. A kitchen essential.

Availability
All year round but at their best from January until March.

Choose the best
Look for unblemished, firm lemons that feel heavy for their size and have no tinges of green (which indicates that they're under-ripe). Avoid very pale lemons, as they are older, and will contain less juice.

The best lemons for juicing or using for wedges are those with a smooth, thin skin. The best for zesting are those with a thicker, knobbly skin, which tend to be on the large size.

If you intend to use the zest, buy unwaxed lemons (shops should state this clearly). If you can't find them, scrub the lemons thoroughly before zesting.

Prepare it
To extract the maximum amount of juice, make sure the lemons are at room temperature, and firmly roll them back and forth under your palm a couple of times - that helps to break down some of the flesh's fibres.

Alternatively, microwave lemons for around 30 seconds, depending on the size of the lemon - warming them up helps them give up more juice.

Store it
In a perforated bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for up to four days.

Cook it
Serve fresh wedges or slices with fish or add to the pan when roasting veg or meat. Add the zest to salads, baking or sauces. Use the juice to make salad dressings, lemonade, de-glaze a pan or add a couple of drops to water to make acidulated water. Use the flesh and peel in marmalades and preserves. Halve and use to stuff a chicken before roasting.

Alternative
Try lime.
Above details from here

Lemon Poppy-Seed Soufflés

These low carb lemon poppy-seed soufflés are a light and moist keto treat, and/or a perfect dessert!

 

What You Need...

1 cup Whole-milk (full fat) Ricotta

2 large Eggs, separated

1/4 cup Erythritol

2 tsp. Lemon Zest

1 tbsp. Fresh Lemon Juice

1 tsp. Vanilla Extract

1 tsp. Poppy Seeds

What You Do...

 see details here

Do you like to use lemons in your cooking/baking?

They bring a touch of sunshine to your kitchen, especially during the winter months

Some other lemon recipes you may like to try

Roast chicken with basil and lemon salsa, see details here

Red Lentil Soup with Lemon Yogurt, it's a vegetarian dish, see details here

Italian Lemon Cake, it's low carb, see details here

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan