I have been making homemade lemonade for as long as I can remember, and have come to love the fresh citrus flavor this tequila-infused drink provides.

If you love the taste of lemons, you will know that it is often the most intense flavor, and it is this vividness that makes the lemon so beneficial. The citric acid in lemons has a bunch of health benefits – it’s an antiseptic, aids in digestion, helps remove toxins from the body, and helps maintain good health.

Lemons are best known for their healing properties, which makes them a popular addition to raw foods diets and other plant-based diets. Their acidic content doesn’t just help fight infection, but can also help aid digestion and the absorption of nutrients. They’re also high in vitamin C and antioxidants, which help your body regulate metabolism and blood sugar levels. But most importantly, lemons are super-nutritious, with each 1/2 cup of juice providing you with 67% of your vitamin C, 75% of your vitamin A and 50% of your potassium.. Read more about summer lemon recipes and let us know what you think.

A Quick Look

Lemons are utilized in a range of culinary, cleaning, and medicinal applications all around the globe. Lemons are oval in form and brilliant yellow in color, with a hard rind coated in tiny oil glands that resemble pores. Lemons have juicy segments inside with a sour nectar that makes your cheeks pucker. Lemons are high in vitamin C and were formerly used to prevent scurvy in those who had limited access to fresh food, such as sailors and miners. Lemon juice and zest are often eaten, unless you’re a baby on YouTube, in which case you’ll be urged to eat a slice of the whole fruit, much to the surprise of your grimacing mouth.

Overview

What is the fruit that can be used to clean kitchenware, has an aromatherapy fragrance that may raise one’s mood, and whose juice helps heal pirates’ bleeding gums after a long voyage?

It’s the lemon!

Lemons are a household staple because they are flexible and useful. Its juice and zest are both utilized in cooking to lend a tangy brightness to meals. Lemon is also a moderate food preservative that keeps food from oxidizing. Aromatherapy uses the volatile oil derived from its peel to invigorate and elevate, as well as to polish wood. Lemon is a deodorizer, disinfectant, and mild bleaching ingredient in cleaning products. Vitamin C was discovered as a result of its therapeutic usage on scorbutic sailors.

Perhaps most significantly, the legendary YouTube title “Babies eating lemons” was born as a result of the cheek-puckering lemons.

Lemons are believed to have originated in China or India, and India continues to be the world’s largest producer of lemons. Argentina, Spain, Iran, and the United States are among the top worldwide cultivars (primarily California).

Identification

While there are many types of lemons, the Eureka lemon is the most popular in North American grocery shops.

The strong rind of the brilliant yellow Eureka lemon is circular in form with two little raised protrusion on opposite ends. This rind seems to contain “pores” if you examine it carefully. The volatile and extremely fragrant lemon oil is stored in these pores, which are really oil glands. The rind on the inside is made up of fleshy half-moon segments that are packed with small, delicate juice-filled capsules. A scattering of seeds are strewn across these portions, disturbing your pleasure.

Lemons have a high citric acid (vitamin C) concentration, which makes them very sour and causes a pinching feeling in the salivary glands.

Meyer lemons and variegated pink lemons are two more interesting lemons to look for.

Meyer lemons are a hybrid of a lemon and a mandarin. It features a golden-yellow rind that is thinner, smoother, and sweeter than ordinary lemons.

The ribbed rind of the variegated pink lemon features alternating yellow and lime green stripes, similar to those of a watermelon. Inside, the flesh is a glowing pink.

Nutritional Information

One lemon (approximately 1.5 oz) has 11 calories, 0.2 grams of protein, 0.1 grams of fat, 3.3 grams of carbs, 0.1 grams of fiber, and 1.2 grams of sugar. Lemons are high in vitamin C and are a great source of it.

Lemon peels are an excellent source of bioflavonoids, a kind of plant polyphenol with tissue-strengthening, anti-inflammatory, and antioxidant effects, while being less frequently eaten.

Selection

Fresh lemons may be found in almost all grocery shops and produce markets.

Choose lemons that are hefty for their size and have a finely textured skin to get a nice, juicy lemon. A completely yellow lemon with no green tinges is ripe and ready. Wrinkling, soft or firm spots, and a drab hue may all be indications of an overripe lemon.

If you plan to use the rind, wash it thoroughly with food-safe soap or a specialized fruit and vegetable wash. Non-organic lemons are likely sprayed with pesticides and herbicides, and may be coated with a fine wax (used to protect lemons against trauma during shipping), so if you plan to use the rind, wash it thoroughly with food-safe soap or a specialized fruit and vegetable wash.

Organic lemons, on the other hand, are devoid of these coverings but may need to be cleaned to prevent germs found while handling.

Storage

Lemons may be kept for approximately a week at room temperature, away from direct sunlight. Lemons may also be kept in the refrigerator for approximately a month.

Both lemon juice and lemon zest may be frozen for up to six months in sealed containers.

Preparation

Lemon juice and zest are the most often eaten ingredients.

If you want to consume a whole lemon, peel it and eat it like an orange.

You may either purchase a sophisticated device from a kitchen accessories shop or use the caveman way to juice a lemon:

Roll the lemon in your hand over a hard surface to break up some of the juice capsules within, then cut the lemon in half using a sharp knife. Squeeze the lemon over a bowl with a loosely cupped (clean) palm. Your palm will serve as a coarse sieve, collecting the seeds while allowing the juice to drop into the bowl.

Lemons yield more juice when they are warm, so don’t refrigerate the lemons you’re going to juice. Although some people recommend microwaving a lemon to get the most juice out of it, doing so destroys most of the vitamin C it contains.

Using a fine grater or a microplane to zest a lemon is recommended. Before grating the colored surface of your lemon, be sure you wash it first. Because the white pith underneath the yellow rind is flavorless, concentrate on zesting the yellow rind.

Lemon Cream Squares (recipe)

Lemon

This creative take on lemon squares combines healthy, nourishing ingredients to produce a delectable dessert!

Ingredients

     Almonds for the crust 3 quarts of maple syrup 1 cup egg whites 1/3 cup oats a third cup Butter beans as a filling 2 cans of maple syrup, 14 ounces 3/4 cup butter made from coconut 2 big lemons, zested 1/2 cup lemons, juiced

Directions

Time to Prepare: 20 minutes Time to prepare: 20 minutes 12-15 squares per batch

To make the crust:

Blend all of the ingredients in a high-powered blender or food processor until the almonds are finely minced.

Using coconut oil or cooking spray, lightly coat an 8″ x 8″ baking dish. Fill the baking dish halfway with the contents of the food processor and level it out evenly with the back of a spoon.

Preheat the oven to 350 degrees Fahrenheit and bake for 15 to 20 minutes.

Filling Ingredients:

Pour 2-14oz cans of butter beans (about 2 2/3 cup) into a sieve. Rinse the beans well under running water. Fill your high-powered blender or food processor halfway with beans. In a blender or food processor, combine the remaining ingredients.

Note: When squeezing the lemon juice, it’s best to do it through a fine sieve to prevent the seeds from falling into the batter.

Blend until the mixture is completely smooth.

Over the prepared crust, pour the contents of your blender or food processor. Allow to chill for 4-5 hours in the refrigerator before serving.

Refrigerate any leftovers.

Enjoy!

Book of Free Recipes

Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.

For a free copy of the Encyclopedia of Food recipe book, go here.

Lemon juice is a highly nutritious ingredient that is being used in a wide variety of recipes, from dips to beverages to desserts. Here are some other health benefits of lemon juice:. Read more about recipes using lots of lemons and let us know what you think.

Frequently Asked Questions

What can I do with a glut of lemons?

You can make lemonade!

How long do Lemon last in the fridge?

Lemon lasts for about three to four days in the fridge.

What makes a good lemon?

A good lemon is a lemon that has been squeezed to extract the juice.

This article broadly covered the following related topics:

  • lemon benefits
  • vitamin c in one lemon
  • vitamin c in lime
  • lemon vitamin c
  • lemon nutrition
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