Melon en Surprise was Auguste Escoffier's title for a five line description of a tasty combination of melons and other fresh fruits in his 1903 masterpiece Le Guide Culinaire. Of course, Escoffier was working from the notes and techniques of...

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Lemons in the Kitchen

Lemons are usually not cooked but are used for their juice.

The ascorbic acid in lemons can be used to prevent the discoloring of the flesh of fruits and vegetables that oxidize when exposed to the air. Rub the cut surfaces of low acid fruits and vegetables—such as bananas, peaches and avocadoes—with lemon juice to delay oxidation and darkening.

Lemons are rarely eaten raw because they are too tart for out of hand eating. Use lemons to flavor everything from salads to fruit desserts.

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How to Pick a Lemon

The peak harvest season for lemons is the winter months.

Select lemons that are smooth and close grained, bright yellow in color, and have a shine to their skin. Lemons should be plump and firm and heavy for their size. Heavy, thin-skinned lemons will contain the most juice. Lemons with coarse or bumpy skins are likely to contain little flesh and are best for making lemon zest.

Lemons that are tinged green tend to be more acid and will not contain as much juice. Avoid lemons with wrinkled skin or those with soft or hard patches. They will be over mature. Dull skinned lemons are no longer fresh.

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Lemon Basics

Lemons are used to flavor both sweet and savory dishes. They are too tart to be eaten alone.

Lemon is used to enhance the flavor of fish, shellfish, and meat dishes. Use lemon juice to marinate and tenderize meat, poultry, and game. Use lemon in salad dressings, marinades, sauces, and mayonnaise. Add lemon to melted butter to use as a dressing for cooked fresh artichokes, asparagus, broccoli, carrots, green beans, and spinach.

Serve avocados, melons, or tropical fruits with lemon wedges to heighten the flavor. Use lemons to flavor ice cream, sherbet, mousse, tarts, pies, and cakes.

Lemon can be used as a low calorie seasoner and can take the place of salt in low-sodium diets. Add lemon juice or slices to lemonade, punches, ice teas, and cocktails. Lemon zest and dried and candied peel can be used in confections and baked goods.

The acidity in lemon juice will turn seafood and thinly sliced meat opaque and firm, similar to cooking. Lemon juice will prevent certain fruits and vegetables from browning after they have been cut.

Perhaps the three most popular lemons are the Eureka, Lisbon, and Meyer.

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Eureka Lemon and Lisbon Lemon

The Eureka lemon and the Lisbon lemon are two bitter-flavored lemons.

The Eureka and the Lisbon can be used to flavor both sweet and savory dishes. They can be used in sauces or as an accompaniment to fish and poultry. They can be used in baking and desserts, and their slices or wedges can be used as a garnish.

The juice of the Eureka and Lisbon lemons can be used to tenderize meat, as a substitute for vinegar in dressings, and as a flavoring in drinks.

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Meyer Lemons

The Meyer lemon is a cross between a lemon and a tangerine. Its sweet taste—lemon with a hint of its parent tangerine--has made it a favorite of cooks and gourmets. In fact, some chefs call the Meyer “the gourmet lemon.”

Meyers are more round and have a softer, more smooth rind than the bigger, commercial lemons—such as the Eureka and Lisbon. The pulp of the Meyer is deep yellow and it is less acidity than its sisters.

The Meyer takes its name from the American plant explorer Frank Meyer who discovered this lemon near Peking in 1908. By the way, the blossoms of a Meyer will fill a room with a wonderful sweet fragrance for days.

Choose: A ripe Meyer lemon will have a rich orange-yellow skin when ripe. Choose a bright, shiny fruit that is fat for its size.

Serve: Take your best lemon tart recipe and use Meyer lemons.

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