…you make lemonade, or silky lemon curd, lush french lemon tart, or a moist lemon drizzle, an aromatic gremolata, you can end a meal with some limoncello, enrich a soup with avgolemono (a greek mix of lemon and eggs often used to thicken broths), you can squeeze some on your breakfast pancakes or on your greens, meat or fish. Did you know you can add lemon instead of milk to your black tea? Pastry Chef Salavtore Salderiso celebrates lemons with his legendary “Delizia al limone”, a sponge cake with lemon juice custard and covered with a scented sauce with “Costa di Amalfi IGP” lemon peels… say no more! Lemon is an incredible fruit, and it can be used in countless ways.
Lemon
Often eaten in salads and used in savoury recipes, tomatoes are botanically considered a berry. They arThere is a specific use for every part of a lemon. The flesh and juice is mostly used in the preparation of foods and cold drinks. The zest can be candied for confectionery uses or raw as a natural aroma in sweets and savoury preparations. Salted preserved lemon zest is a common topping for grain salads across the whole mediterranean. Dry lemon leaves can be infused in hot water as a herbal tea.
Savour chart
Notes
Fresh sun ripe tomatoes are characterised by a sweet, tart, grassy flavour. When cooked the green notes are replaced by a boost of umami.Lemon juice is characterised by a very acidic citrusy flavour, with subtle green, spicy and floreal notes. Those notes are enhanced in lemon zest, and bound together by a delicate bitterness.
Classics
Parsley, custards, meat / fish, chilly, greens
Dares
White chocolate, eggs, coffee, potatoes
Did you know?
The biggest lemon ever grown weighed a full 5.265kg and measured 35cm with a circumference of 74cm. It was grown by Aharon Shemoel in his farm in Kefar Zeitim, Israel in 2003. It even got awarded a Guinness World Record!