Lemon (Citrus limon) is botanically an oblate, spherical berry known as hesperidium.  The fruit is oblong or oval with a blunt excrescence at the tip and with a yellow skin.  Also has less sugar and more acid (citric acid) than the orange.  The lemon is believed to have originated in India but spread throughout the world to become the most useful of citrus fruit.

Excellent source of vitamin C, fair source of calcium, iron and potassium, lemon is low in sodium.

The best lemons are firm, bright, heavy for their size and have a reasonably fine textured unmarked skin.  Deep yellow color usually indicates less acidity and more juice than does greenish-yellow or light yellow color. If highest acid flavour is desired, the lighter colored fruit should be chosen.

Avoid wrinkled, hard-skin lemons, or those soft or spongy to the touch.  Decay is indicated by water-soaked spots by mould, or may appear as a discolored soft area usually starting at the stem end. Need not be refrigerated if used within a week, otherwise refrigerated or freeze juice.

To prepare lemon, wash and cut in half, quarter or slice, may be peeled and cut into chunks or sliced, depending upon their use; may be juiced. Remember a lemon will give more juice and be easier to juice if slightly warm.  Put in hot water or microwave a few seconds.  

When using rind or extracting the oil from a lemon’s skin, best result will be obtained from very fresh lemons.  When grating, as with any citrus fruit, it is very hard to grate soft, flabby skin.  In extreme cases it may be necessary to peel the skin thinly using a potato peeler and then chop finely.  



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