The uses of lemon juice in food

Lemons are as indispensable to everyday cooking as onions and garlic -- and even more versatile. Lemons are an acidy fruit that is not generally eaten as a whole fruit, but more as a zest, a garnish or to add flavor to a favorite recipe.

The characteristic sourness of the lemon is due to the citric acid content in it. That is why lemon juice, as well as its rind and pulp, is used in culinary preparations, all over the world. The whole of the lemon fruit can be used, with the rind ground to add a flavor to special baked dishes.

Using lemons to add and boost flavor is a good tip for anyone, but especially if they are trying to cut down on salt or sodium in their diet. A study shows that people who use lemons to season their food can cut out three quarters of the salt in their diet and not miss it.

Lemons can add flavor and sparkle to almost any dish. Lemons can be used with fish and salads, as well as in juices, cooking, baking, and desserts.

Lemons are the best if they have a shiny thin skin and are heavy for their size. A heavier lemon typically has more juice and flavor then a light airy lemon. Thin-skinned lemons generally have more juice.
The uses of lemon juice in food