The lemon is a sunny yellow citrus fruit with sour, aromatic juice and fragrant zest. It adds brightness to savory and sweet cooking alike.
- Botanical name
- Citrus × limon
- Type
- Citrus fruit (a hybrid)
- Native to
- Northeastern India, northern Myanmar and China
- Top producers
- India, Mexico, China, Argentina, Turkey, Spain
- Used most in
- The Mediterranean, the Middle East, India, North Africa, the United States
History
Lemons are thought to be a hybrid of the citron and the sour orange, first grown in northeastern India and neighboring regions. Arab traders spread them across the Middle East and the Mediterranean, where they were widely planted by the 10th to 12th centuries. Christopher Columbus brought lemon seeds to the Americas. For centuries, sailors carried lemons to prevent scurvy.
Where it comes from
Lemons grow in warm, mild climates. India, Mexico, China, Argentina, Turkey and Spain are among the leading producers, and Sicily and the Amalfi coast in Italy are famous for their lemons.
Where it is used most
Lemon is vital in Mediterranean and Middle Eastern cooking, in Moroccan preserved lemons, Greek avgolemono soup, Italian limoncello, Indian pickles and nimbu pani, and in American lemonade and baking.
Varieties and types
Eureka and Lisbon lemons are the common supermarket types. Meyer lemons are a cross with a mandarin and are sweeter and less acidic. Sicilian and Amalfi lemons are prized for their aroma.
Flavor and how to use it
Juice into dressings, drinks, sauces and marinades. Grate the zest into baking and pasta. Add lemon at the end of cooking to lift flavors.
Buying, storing and substitutes
Store in the fridge for up to 3-4 weeks. Roll before juicing. Freeze juice in ice cube trays. Lime juice can substitute, with a more floral note.
Recipes that use it
- Dal Tadka (Yellow Lentil Curry)
- Easy Chana Masala
- Aloo Gobi (Potato and Cauliflower Curry)
- Kanda Poha (Indian Flattened Rice Breakfast)
- Rava Upma (South Indian Semolina Breakfast)
- Classic Homemade Lemonade
- Creamy Hummus
- One-Pan Lemon Garlic Chicken Thighs
- Mediterranean Chickpea Salad
- Hearty Red Lentil Soup
- Easy French Crêpes
- Sheet-Pan Salmon and Broccoli
- Paleo Lemon Herb Chicken and Vegetables
- Roasted Vegetable Quinoa Bowl (Lemon Tahini)
- Moroccan Chicken Tagine with Olives and Lemon
- Tabbouleh (Lebanese Parsley Salad)
- Tzatziki (Greek Yogurt and Cucumber Dip)
- Chicken Shawarma
- Lemon Rice (South Indian Chitranna)
Photo credit: Alina Chernii on Pexels.