LEMONS

Lemons are a transformative agent in the kitchen: The juice and the zest brighten flavors, bring salty notes to the fore and minimize bitter overtones. Lemon juice even makes whatever’s sweet somehow a little sweeter. When you’re using lemon zest, remember to use only the zest itself, the bright yellow bit on the outer skin of the lemon, without digging down into the bitter white pith. By the way, the best tool for removing that zest is a Microplane.
What’s available... Fresh lemons, for zesting and juicing Bottled granulated lemon peel Bottled lemon juice (quality varies, so it may be better to juice your own) Lemon extract, a very powerful wallop to be used sparingly
How to use it... Brighten the flavors of any no-dairy soup or braise with a drizzle of lemon juice before serving. Increase the depth of the chocolate flavor in many cake and brownie batters with a bit of finely grated lemon zest. Replace half the vanilla extract in almost any cookie or cake recipe with lemon extract for a more summery flavor. Spike pesto with lemon zest for an even fresher taste (or just perk up purchased pesto with some). Bake whole fish or fish fillets on a bed of thin lemon slices and dill. Substitute lemon juice for vinegar in almost any non-dairy salad dressing for more complexity and a sparkly pop. Perk up mayonnaise for a sandwich spread with a little finely grated lemon zest. Bring steamed green vegetables back to their fresh-picked flavor with a drizzle of lemon juice. Mix a bit of grated lemon zest into the cheesy filling for any lasagna or stuffed pasta shell recipe. Whisk finely grated lemon zest and all-fruit spread into lowfat ricotta for a spread on your morning whole-grain toast. Spike guacamole or any avocado dip with lemon juice. Keep trimmed artichokes, peeled celery root, or sliced apples fresh by immersing them in water with a little lemon juice.