10 Ways to Love Lemons and Limes
Lemons and limes are major culinary collaborators, complimenting and enhancing many flavors, used in beverages, baking, and dishes from breakfast to dessert. They are essential to some cuisines – lemons front and center in Mediterranean and Italian dishes, limes synonymous with Southwestern, Caribbean, Thai and Mexican specialties. Every chef, foodie and dietitian has favorite ways to use the juice, zest and fruit of these citrus superstars.
Good to know:
- Lemons and limes should be washed under cool running water before use.
- A large lime or medium lemon will yield about ¼ cup of fresh juice.
- Store lemons and limes in the refrigerator for up to 3 weeks
- Lemons and limes can be frozen – sliced in rounds or quarters, frozen individually on a parchment covered sheet pan, then bagged for use within 3 months.
- Add lemon or lime juice to pan sauces at the end of cooking, after removing from heat.
- Too much lemon and lime can curdle dairy – check ingredient ratios for best results.
- Lemon or lime juice can be used to minimize browning in apples and potatoes
- Fresh zest is best – lemon and lime zest lose flavor with exposure to air
- Lemon juice can substitute/reduce the need for added salt in some recipes.
Power pairings – lemons and limes are easy to use with a variety of herbs and spices. Check out this luscious list for some inspiration!
Butter, basil, ginger, honey, pepper, rosemary, garlic, parsley, thyme, oregano, Dijon, parmesan, dill, blueberry, and raspberry.
Lavish limes in dishes with:
Coconut, curry, chili, cilantro, coconut, chipotle, mango, hoisin, red pepper, jalapeno, cranberry, raspberry, and blackberry.
Bring that zing to your table with some great recipes:
Roasted Garlic Parmesan Dip (also a great sauce for chicken or seafood!)