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lemon

Buying

Choose: a firm, heavy lemon, with a finely grained and slightly glossy yellow rind. Lemon that shows hints of green is more acidic. A lemon with rough skin won't contain much pulp.

Avoid: a wrinkled lemon with hardened or softened parts or whose color is dull or too dark a yellow.

Serving Ideas

The lemon can be used as an ingredient as well as for decorative purposes. It sharpens the flavor of foods and can be used in place of salt; it prevents certain fruits and vegetables from discoloring. Lemon flavors soups, sauces, meat, vegetables, cakes, pastry creams, ice creams and sorbets. It is made into marmalade and jelly. Lemon can also replace the vinegar in vinaigrette. It is used to marinate and tenderize meat, poultry, fish and game. 
It is made into lemonade and added to tea.

The zest of lemons can be grated or sliced. 
It is candied or dried.

Storing

At room temperature: about 1 week.
Candied and dried zest can be kept in a cool and dry place, protected from drafts.

In the fridge: extended storage.

In the freezer: the juice and the zest.


Nutritional Information

The fruit of the lemon tree, a tree thought to be originally from China or India. The size and acidity of the lemon varies, depending on the variety. Its yellow rind can be more or less thick and rough. The juicy flesh may or may not contain seeds.

Step 1: Remove the zest using a zester.

Step 2: Strips of zest can 
also be obtained using a peeler.

Step 3: Chop the strips with 
a knife.

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(click to enlarge)
Lemon (Citrus limon) (credit: J. Horace McFarland Co.)

Small thorny tree or spreading bush (Citrus limon) of the rue (or citrus) family and its edible fruit. Under the yellow outer rind or peel is the white, spongy inner peel, the source of commercial pectin. The juicy pulp is acidic and rich in vitamin C and contains smaller amounts of B vitamins. The climates of coastal Italy and California are especially favourable for the cultivation of lemon trees, which in these regions produce fruit 610 times a year. Lemon juice enhances many dishes, and lemonade is a popular warm-weather beverage. Lemon by-products are used in beverages (citric acid), fruit jellies (pectin), and furniture polish (lemon oil).

For more information on lemon, visit Britannica.com.

The fruit Citrus limon. The yellow fruits are medium-sized and elongate with a prominent nipple. The lemon is more sensitive to cold than other major citrus fruits, and thus its commercial culture is restricted to areas with mild winter temperatures.

The lemon is grown primarily for its acid flavor. Lemon juice, very high in vitamin C, is used in beverages and has many culinary uses. It is also used widely in proprietary soft drinks. The principal by-products are citric acid from the juice and lemon oil from the peel. See also Ascorbic acid.

Commercial lemon production developed first in Italy, mainly in Sicily. Italy is the largest producer, followed by California. Spain, Greece, and Argentina are also significant producers.

Sour yellow fruit of Citrus limon. A 100-g portion of fruit, or 100 ml of juice, is a rich source of vitamin C; supplies 7 kcal (28 kJ).

Throughout the eons, lemons have been used for a multitude of nonculinary purposes-as an epilepsy remedy, a toothpaste, an invisible ink and a bleaching agent as well as in witchcraft. Though it originated in Southeast Asia, the lemon is now cultivated in tropical and temperate climates around the world, with California leading production in the United States. This bright yellow citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. The lemon can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel. Lemons are available year-round with a peak during the summer months. Choose fruit with smooth, brightly colored skin with no tinge of green (which signals underripeness). Lemons should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks. The lemon has a multitude of culinary uses for dishes sweet to savory, as well as a flavoring in many drinks. Few foods add such flavor magic as the simple lemon. Bottled and frozen lemon juice are also available in most supermarkets. The frozen juice is a passable substitute but the bottled product bears little resemblance to the real thing. Though the lemon is an excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), it begins to lose its vitamin power soon after it's squeezed. There's a 20 percent loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator. See also meyer lemon.

noun

One that fails completely: bust, failure, fiasco, loser, washout. Informal dud, flop. Slang bomb. See thrive/fail/exist.

A very disappointing investment. Your expected return wasn't even close to being achieved.

Investopedia Says:
Just like the used car that breaks down while driving out of the lot, these investments leave a bitter taste.

Related Links:
Find out how to fix a sour deal on your car purchase. Did You Buy A Lemon?
Don't get taken for a ride. Learn the pros and cons before the salesperson makes a pitch. Car Shopping: New Or Used?
Being prepared before buying will save you thousands in the long run. Used Car Shopping: How To Avoid A Lemon
These two major ways to obtain a car have very different advantages and drawbacks. Find out which is best for you. New Wheels: Lease Or Buy?
Buy a quality car without driving your expenses through the roof. Wheels Of A Future Fortune
Accident, theft, vandalism - make sure your coverage will protect you when you need it most. Top Tips For Cheaper, Better Car Insurance

Refreshing and cooling, the rind of the lemon is made into an aromatherapy oil which is beneficial in skincare preparations for its cleansing properties. It has a clean and tangy fragrance. Lemon oil may be used in the treatment of athlete's foot, chilblains, colds, corns, dull skin, flu, oily skin, spots, varicose veins, and warts.

Safety Precautions: May cause skin sensitivity or irritation. Do not use if the area of application will be exposed to sunlight for 24 hours due to its photo toxicity.

• Trees
• Types of Automobiles - lemon: Informal. bad car, esp. one that is new but has mechanical problems
• Fruits
• Behavior or Personality
• Yellow

This article is about the fruit. For other uses, see Lemon (disambiguation).

Lemon
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Sapindales
Family:	Rutaceae
Genus:	Citrus
Species:	C. × limon
Binomial name
Citrus × limon, often given as C. limon (L.) Burm.f.

The lemon (Citrus × limon) is a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit's juice, pulp and peel, especially the zest are used as foods. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.

Contents 1 History 2 Growing lemons 3 Varieties 4 Culinary uses 5 Other uses 6 Lemon alternatives 7 Production 8 Nutritional value 9 References

History

A lemon tree with fruit and flowers

The origin of the lemon is a mystery, though it is thought that lemons first grew in Southern India, northern Burma, and China.^[1][2] A study of the genetic origin of the lemon reported that it is a hybrid between sour orange and citron.^[3]

Lemons entered Europe near southern Italy no later than the 1st century AD, during the time of Ancient Rome. However, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD. The lemon was first recorded in literature in a 10th century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens.^[1][2] It was distributed widely throughout the Arab world and the Mediterranean region between 1000 and 1150.

The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century.^[2] The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine.^[2] In the 18th and 19th centuries, lemons were increasingly planted in Florida and California.^[4]

In 1747, James Lind's experiments on seamen suffering from scurvy involved adding vitamin C to their diets with lemon juice.^[5][6]

The origin of the word lemon may be Middle Eastern. One of the earliest occurrences of "lemon" appears in a Middle English customs document of 1420–1421, which draws from the Old French limon, thence the Italian limone, from the Arabic laymūn or līmūn ليمون, and from the Persian līmūn لیمو, a generic term for the fruit of this kind, which is congnative with Sanskrit निम्ब (nimbū, “lime”).^[7]

Growing lemons

A lemon tree in Corsica

Lemons are often grafted to more vigorous rootstocks.

Varieties

The Bonnie Brae is oblong, smooth, thin skinned and seedless;^[8] mostly grown in San Diego County.^[9]

The Bush lemon tree, a naturalized lemon, grows wild in subtropical Australia. It is very hardy, and has a thick skin with a true lemon flavor; the zest is good for cooking. It grows to about 4m in a sunny position.

The Eureka grows year-round and abundantly. This is the common supermarket lemon.^[10]

The Femminello St. Teresa, or Sorrento^[11] is native to Italy. This fruit's zest is high in lemon oils. It is the variety traditionally used in the making of limoncello.

The Jhambiri (C. jhambiri) (Tan) is a rough lemon which has a lemon yellow exterior and a very sour pulp. It is widely used as a rootstock in South Asia.

The Lisbon is a good quality bitter lemon with high juice and acid levels, the fruits of Lisbon are very similar to Eureka. The vigorous and productive trees are very thorny, particularly when young.

The Meyer lemon is a cross between a lemon and possibly an orange or a mandarin, and was named after Frank N. Meyer, who first discovered it in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis. Meyer lemons have a much thinner rind, and often mature to a yellow-orange color. Meyer lemons are slightly more frost-tolerant than other lemons.

The Ponderosa lemon is more cold-sensitive than true lemons; the fruit are thick-skinned and very large. It is likely a citron-lemon hybrid.

The Variegated Pink is a varietal of the eureka or lisbon cultivars with variegated patterns in the foliage and the rinds of immature green fruit. Upon maturing to yellow, the variegated pattern recedes in the fruit rind. The flesh and juice are pink or pinkish-orange instead of yellow.

The Verna is a Spanish variety of unknown origin.

The Yen Ben is an Australasian cultivar.^[12]

Culinary uses

Lemon Pickle

Lemon juice, rind, and zest are used in a wide variety of food and drink. Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday.

Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes that cause browning and degradation.

Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.

Preserved lemons are a part of Moroccan cuisine. They are also one of the main ingredients in many Indian cuisines. Either lemon pickle or mango pickle is part of everyday lunches in Southern India.^{[citation needed]}

The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods.

Other uses

Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.^[13] The low pH of juice makes it antibacterial.

Lemons were the primary commercial source of citric acid prior to the development of fermentation-based processes. A halved lemon is used as a finger moistener for those counting large amounts of bills, such as tellers and cashiers.

The juice of the lemon may be used for cleaning. A halved lemon dipped in salt or baking powder is used to brighten copper cookware. The acid dissolves the tarnish and the abrasives assist the cleaning. As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, it removes stains from plastic food storage containers.^[14] The oil of the lemon's peel also has various uses. It is used as a wood cleaner and polish, where its solvent property is employed to dissolve old wax, fingerprints, and grime. Lemon oil is also used as a nontoxic insecticide treatment. See orange oil.

One educational science experiment involves attaching electrodes to a lemon and using it as a battery to produce electricity. Although very low power, several lemon batteries can power a small digital watch.^[15] These experiments also work with other fruits and vegetables. Lemon juice is also sometimes used as an acid in educational science experiments.

In India, the lemon is used in Indian traditional medicines Siddha Medicine and Ayurveda.^{[citation needed]}

Lemon alternatives

Many plants taste or smell similar to lemons.

• Certain cultivars of basil
• Cymbopogon (lemon grass)
• Lemon balm, a mint-like herbaceous perennial in the Lamiaceae family
• Two varieties of scented geranium: Pelargonium crispum (lemon geranium) and Pelargonium x melissinum 'Lemon Balm'
• Lemongrass
• Lemon myrtle, recently, this Australian bush food has become a popular alternative to lemons.^[16] The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste, but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream.
• Lemon thyme
• Lemon verbena
• Limes, another common sour citrus fruit, used similarly to lemons
• Certain cultivars of mint
• Magnolia grandiflora tree flowers

Production

India tops the production list with about 16% of the world's overall lemon and lime output, followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%) and Spain (~7%).

Top Ten Lemons and Limes Producers – 2007
Country	Production (Tonnes)
India	2,060,000F
Mexico	1,880,000F
Argentina	1,260,000F
Brazil	1,060,000F
Spain	880,000F
People's Republic of China	745,100F
United States	722,000
Turkey	706,652
Iran	615,000F
Italy	546,584
World	13,032,388F
No symbol = official figure, F = FAO estimate, A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

Nutritional value

The average lemon contains approximately 3 tablespoons (50 mL) of juice. Lemons left unrefrigerated for long periods of time are susceptible to mold.

A bee on a Meyer lemon flower

Lemon, raw, without peel Nutritional value per 100 g (3.5 oz) Energy 121 kJ (29 kcal) Carbohydrates 9.32 g - Sugars 2.50 g - Dietary fiber 2.8 g Fat 0.30 g Protein 1.10 g Thiamine (vit. B1) 0.040 mg (3%) Riboflavin (vit. B2) 0.020 mg (2%) Niacin (vit. B3) 0.100 mg (1%) Pantothenic acid (B5) 0.190 mg (4%) Vitamin B6 0.080 mg (6%) Folate (vit. B9) 11 μg (3%) Vitamin C 53.0 mg (64%) Calcium 26 mg (3%) Iron 0.60 mg (5%) Magnesium 8 mg (2%) Phosphorus 16 mg (2%) Potassium 138 mg (3%) Zinc 0.06 mg (1%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

References

1. ^ ^{a b} Wright, A. Clifford. "History of Lemonade". CliffordAWright.com. http://www.cliffordawright.com/history/lemonade.html. 
2. ^ ^{a b c d} "The origins". limmi.it. http://www.limmi.it/en/encyclopaedia/history/origins-and-history/78-le-origini. 
3. ^ Gulsen, O.; M. L. Roose (2001). "Lemons: Diversity and Relationships with Selected Citrus Genotypes as Measured with Nuclear Genome Markers". Journal of the American Society of Horticultural Science 126: 309–317. 
4. ^ Julia F. Morton (1987). "Fruits of warm climates". Purdue University. pp. 160–168. http://www.hort.purdue.edu/newcrop/morton/lemon.html#Description. 
5. ^ "Case 3: Naval Medicine: The Fight Against Scurvy". King's College at London. http://www.kcl.ac.uk/depsta/iss/library/speccoll/exhibitions/skilsail/scurv.html. 
6. ^ James Lind (1757). A treatise on the scurvy. Second edition.. London: A. Millar. 
7. ^ Douglas Harper. "Online Etymology Dictionary". http://www.etymonline.com/index.php?term=lemon. 
8. ^ Spalding, William A. (1885). The orange: its culture in California: With a brief discussion of the lemon, lime, and other citrus fruit. With an appendix on insects injurious to citrus trees, and how to combat them.. Riverside, California: Press and Horticulturist Steam Print. p. 88. http://books.google.com/books?id=_l1EAAAAYAAJ&dq=Bonnie%20Brae%20lemon&pg=PA88#v=onepage&q=Bonnie%20Brae%20lemon&f=false. Retrieved 2 March 2012. 
9. ^ Carque, Otto (1923, 2006). Rational Diet: An Advanced Treatise on the Food Question. Los Angeles, California: Kessinger Publishing. p. 195. ISBN 978-1-4286-4244-7. http://books.google.com/books?id=zDjmYpZGh_4C&lpg=PA195&dq=Bonnie%20Brae%20lemon&pg=PA195#v=onepage&q=Bonnie%20Brae%20lemon&f=false. Retrieved 2 March 2012. 
10. ^ "Complete List of Four Winds Dwarf Citrus Varieties". Fourwindsgrowers.com. http://www.fourwindsgrowers.com/our-citrus-trees/lemon/principal-lemon-varieties.html. Retrieved 2010-06-06. 
11. ^ "Taste of a thousand lemons". Los Angeles Times. http://www.latimes.com/features/la-fo-limoncello8sep08,0,771590.story. Retrieved November 21, 2011. 
12. ^ "New Zealand Citrus". ceventura.ucdavis.edu. http://ceventura.ucdavis.edu/ben/citrus/misc/new_zealand.htm. Retrieved 2010-06-13. 
13. ^ 9 Ohio State University Research, March 3, 2008 Study is published in the March 2008 issue of the journal Psychoneuroendocrinology
14. ^ "6 ingredients for a green, clean home". Shine. http://shine.yahoo.com/work-money/6-ingredients-for-a-green-clean-home-155345.html. Retrieved April 24, 2008. 
15. ^ "California Energy Commission". http://www.energyquest.ca.gov/projects/lemon.html. 
16. ^ Lemon Myrtle

Wikimedia Commons has media related to: Citrus x limon

Wikispecies has information related to: Citrus limon

v t e Citrus Important species Citron Key lime Persian lime Mandarin orange Pomelo Important cultivars Bitter orange Clementine Grapefruit Lemon Lime Orange Rangpur Tangelo Tangerine Naartjie Other topics Citrus production List of citrus diseases Orangery Book:Citrus Category:Citrus

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Dansk (Danish)
n. - citron, kedeligt drys
adj. - citrongul

idioms:

• lemon curd    smørepålæg med citronsmag
• lemon sole    søtunge

Nederlands (Dutch)
citroen, miskleun (oen), lelijk meisje, teleurstelling, citroengeel

Français (French)
n. - citronnier, citron, jaune citron (la couleur), bête (hum), idiot, (US) navet (film)
adj. - jaune citron, de citron, au citron

idioms:

• lemon curd    (GB) crème de citron
• lemon sole    (GB) limande-sole

Deutsch (German)
n. - Zitrone, Zitronenbaum, nutzlose Person od. Sache
adj. - zitronengelb, zitronenfarben, Zitronen-

idioms:

• lemon curd    Zitronencreme
• lemon sole    Seezunge

Ελληνική (Greek)
n. - (φυτολ.) λεμόνι, (μτφ.) λεμονί χρώμα, (καθομ.) "φόλα", αποτυχία
adj. - λεμονής

idioms:

• lemon curd    κρέμα λεμονιού (ιδ. για ζαχαροπλαστική γέμιση)
• lemon sole    (ιχθυολ.) γλώσσα η λασκαρίς

Italiano (Italian)
limone, giallo limone

idioms:

• lemon curd    crema al limone
• lemon sole    tipo di sogliola

Português (Portuguese)
n. - limão (m) (Bot.), limoeiro (m) (Bot.)
adj. - de limão, cor de limão

idioms:

• lemon curd    pasta (f) de limão
• lemon sole    espécie de peixe

Русский (Russian)
лимон, лимонный цвет, негодная вещь, неприятная личность

idioms:

• lemon curd    лимонный мармелад
• lemon sole    камбала европейская

Español (Spanish)
n. - limón, limonero, color limón
adj. - cítrico, de limón, cetrino

idioms:

• lemon curd    crema de limón
• lemon sole    lenguado, suela (pez), tipo de platija similar al lenguado

Svenska (Swedish)
n. - citron, citronträd, citronfärg, (sl.) torrboll, torrdocka, (sl.) fiasko, besvikelse, otur, omöjlig grej
adj. - citronfärgad, citrongul

中文（简体）(Chinese (Simplified))
柠檬, 柠檬色, 柠檬树, 含柠檬的, 柠檬色的, 柠檬味的

idioms:

• lemon curd    柠檬酪, 一种柠檬鸡蛋黄油等制作的甜食多用作馅心
• lemon sole    檬鲽, 细头油鲽

中文（繁體）(Chinese (Traditional))
n. - 檸檬, 檸檬色, 檸檬樹
adj. - 含檸檬的, 檸檬色的, 檸檬味的

idioms:

• lemon curd    檸檬酪, 一種檸檬雞蛋黃油等製作的甜食多用作餡心
• lemon sole    檬鰈, 細頭油鰈

한국어 (Korean)
n. - 레몬, 담황색, 불량품, 가슴
adj. - 레몬으로 만든, 레몬색의

日本語 (Japanese)
n. - レモン, レモンの木, レモンの風味, レモンジュース, レモン色
adj. - レモンの, レモン風味の

idioms:

• lemon curd    レモンカード
• lemon sole    レモンガレイ

العربيه (Arabic)
‏(الاسم) ليمون, ليمون حامض, شجرة الليمون, إخفاق شئ أو شخص فاشل (صفه) ليموني‏

עברית (Hebrew)
n. - ‮לימון, צהוב חיוור, כלי רכב "דפוק", דבר או אדם חלשים או מאכזבים‬
adj. - ‮בצבע לימון‬

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