One of the most classic citrus fruits, always welcome in the kitchen. Both the juice, the peel and the seeds (they thicken jams) are used. There are many different varieties, but the important thing is to choose the right one for your recipe. Specifically: if you need to use the peel, do choose non-treated lemons and wash them thoroughly under running water.

Remember only to remove the yellow part of the peel and not the one underneath, since that one is bitter and not as scented. To complete this operation you can either use a very sharp knife, a slicer or a lemon zester, which allows you to get this curls.

You can use the peel to prepare lemon essence: heat 150 ml of vodka in a small pan with the zest of 4 lemons, cut into strips. The mixture must not boil, just heat up. Pour it in a small jar, let it cool down, close the lid and use the liquid to flavor your dishes. It keeps for a long time, always at room temperature. If you need to use the juice, try and go for the sewer varieties, like the renowned Sorrento lemons. For convenience, you could squeeze a few lemons and keep the juice in the freezer in the ice trays: when you need it you’ll just have to get a cube out.

Before you start preparing the jam you should make small holes in the zest and the put the lemons in a big bowl covered with water to the top; change the water every eight hours and keep doing this for 2-3 days. This will make the jam very scented, but not too bitter.

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