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Jan 26, 2014 05:30 PM

The Lovely Lemon

It stuck me tonight as I was squeezing lemon over my scorched asparagus and goat cheese that lemons are shockingly good and useful in countless food situations.

Even squeezing a bit over roasted chicken elevates the deliciousness.

I have it on my try list to make preserved lemons.

What do you use lemons on/in?

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  1. Fresh lemons comes in handy in my gin bucks [gin, fresh lemon juice, and ginger beer with ice].

    1 Reply
    1. I feel the same way about the zest. Add to risotto, salad dressing, pound cake or anything else that needs a hit of lemony goodness but maybe not the sourness of the juice.

      1 Reply
      1. re: escondido123

        The zest is amazing. And a pox on those who mix up the words "zest" and "rind" - !

      2. I've done a number of meat, vegetable, pasta 'concoctions,' where the last thing before serving I squeeze lemon juice over. "Brightens" it as they say.

        3 Replies
        1. re: c oliver

          Yes, exactly...every time I do this it makes me happier with the dish, but I don't always remember!

          1. re: sandylc

            Me either. I was reminded of it because we went to a fave Mexican place for lunch today. The pozole came with wedges of lime on the side.

          2. re: c oliver

            I do a well-spiced lamb tajine with cauliflower, where the last step is also a good sprinkling of fresh lemon juice.

          3. Spritzed on a salad with a little olive oil
            Spritzed on shrimp
            LOVE lemon cheesecake
            and, sometimes, I eat a wedge or two out of hand..well washed rind and all. I really like the tart, clean taste.

            3 Replies
            1. re: pinehurst

              You might want to ask your dentist about the eating it like that! Back a million (or maybe just 60) years ago, my brother ate a lot of lemons and the dentist said it was taking the enamel off his teeth. But he ate A LOT.

              1. re: c oliver

                My Mom used to eat a lemon nearly every day. The dentist told her the same thing as your brother's dentist. She actually had no enamel left on some of her teeth.

              2. Rao's lemon chicken is their signature dish. It's easy enough to Google up the recipe and make it at home.
                Lemon zest in my oyster dip is essential.

                5 Replies
                1. re: Veggo

                  Oyster dip??? Would you mind sharing your recipe? What do you dip in it?

                  1. re: juster

                    I poach a pint of Willapoint shucked oysters with their liquor in a wide skillet, put them on a chilled plate and coarsely chop them with a knife and fork. I combine the chopped oysters with one 6 oz. container of plain yogurt, an equal amount of Philadelphia whipped cream cheese, the reduced oyster liquor, a few splashes of Worcestershire sauce, and the zest from one lemon. Chill and serve with Scoop size Fritos.
                    Good Superbowl snack. I'm a Broncos fan, even though the oysters are from Washington State....

                    1. re: Veggo

                      Now that is what I call living:)! Rich and luxurious food. I need a cold shower!

                      1. re: MamasCooking

                        It's really easy and guests like it. I don't know many who don't enjoy oysters.

                      2. re: Veggo

                        This sounds delicious! Might need to make this weekend..