Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [lemon]

Lemons are a fist-sized, egg-shaped, yellow citrus fruit. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with lemons as an ingredient. Questions about dishes which include lemons, but are not focused on lemons, should not use this tag.

Lemons are a fist-sized, egg-shaped, yellow citrus fruit. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with lemons as an ingredient. Questions about dishes which include lemons, but are not focused on lemons, should not use this tag.

Sources:

97 questions
1
vote
3 answers

Lemon Butter Sauce too acidic

My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then added 1/2 stick butter, cherry tomatoes and fresh bay scallops, and served over angle…
Jimmy G
  • 11
  • 1
  • 1
  • 2
1
vote
1 answer

Adjusting Microwave Times

There's this really cool microwave lemon squares recipe that I've been dying to try out - only, the recipe insists on the cook time being 3 minutes on 80% power. I don't have a microwave where you can adjust the power, so is there any way to change…
Angie
  • 19
  • 2
1
vote
3 answers

How can I cook cod without lemons?

I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the cod.
Renee Blake
  • 13
  • 1
  • 1
  • 4
1
vote
1 answer

Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell

This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it, when the lemon juice and kale leaves mix together, it produces the typical horseradish…
Mike Marks
  • 303
  • 1
  • 3
  • 11
1
vote
1 answer

Why didn't my lemon tart set?

I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon flavour, to sweetness. The main selling point, however,…
talon8
  • 11,188
  • 3
  • 37
  • 62
1
vote
1 answer

Can I use lemongrass instead of lemons?

I haven't really worked with lemongrass before so I just wanted to know if lemongrass essence tastes quite similar to lemon, and if I can make tea with it.
Ceejay Home
  • 39
  • 2
1
vote
5 answers

Storing lemon juice with crushed mint

I really enjoy grinding mint with lemon, then adding that to various drinks. I buy fresh mint but mint leaves wither pretty fast. I thought about grinding the entire mint bundle in lemon juice at once and keeping it in fridge. For how long would it…
illya_k
  • 13
  • 2
1
vote
2 answers

How to choose not only juicy lemons but lemons with less acrid flavor

What is the teaching in choosing lemons—I know the obvious of picking heavy weight lemons, avoiding a dried-out looking lemon with significant pitting. I was reading that one must choose thin-skinned lemons but how would u know that without cutting…
ChefShab
  • 416
  • 3
  • 9
1
vote
3 answers

Too much lemon in beef stew help!

I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what can I do to counteract it?
Banon
  • 141
  • 1
  • 3
  • 5
1
vote
3 answers

Why does adding lemon juice before baking cause a thick layer of dense cake to form?

I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows: 250g butter 250g sugar, half and half powdered and granular 4 separated eggs 250g flour…
HerpDerpington
  • 111
  • 1
  • 4
1
vote
2 answers

Is there a use for the rind after making Citrus Sugar?

I have made Citrus Sugar and am now separating the lemon (and/or orange) rind from the sugar. Now I am wondering is there any use for the leftover citrus rind?
Kyra
  • 4,576
  • 19
  • 50
  • 73
0
votes
2 answers

What alternatives do exists for properly squeezing lemons?

This happened to me often when I go to some restaurants or be on a visit to somebody place. It just happen that I want to add some lemon to my soup or use it as an addition to my meals but they do not have access to a lemon crusher. Is that the name…
Chris Steinbeck Bell
  • 201
  • 1
  • 10
0
votes
1 answer

Oil extraction from lemon

Recently I have taken to natural aromas and colours. Does anyone have any idea on best method and equipment for extraction of oil from lemon rind?
YiGa
  • 1
0
votes
1 answer

Why is my lemon pie crust so wet?

Why is my lemon pie crust wet? I am not sure what to do. I have tried many things but nothing helped. I cooled the whole pie, then refrigerated it. When I took it out the next day, the lemon filling was great but the crust was wet and soft. It…
Carol White
  • 1
  • 1
0
votes
1 answer

Lemon juice as drinking water preservative

I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep water safe. Is there a chance that lemon can go bad if left in bottle for two or three days?
aaaaa says reinstate Monica
  • 479
  • 3
  • 14
1 2 3 4 5
6
7