Lemon juice can be a pretty useful ingredient for many amazing dishes.
It's not only suitable for lemonades or other drinks - you can use it in many meat dishes, soups and salads.
Let's find out how you can use it.
Brightens flavors
Its acidity helps balance and brighten the overall taste of a dish, enhancing the flavors of other ingredients.
Adds acidity
It can cut through the richness of fatty foods or creamy sauces, providing a refreshing contrast.
Tenderizes meats
The natural acidity of lemon juice breaks down proteins in meat, making it more tender and flavorful.
Prevents browning
Lemon juice contains ascorbic acid, which acts as an antioxidant and helps prevent fruits from browning.
Enhances seafood and fish
Lemon juice pairs exceptionally well with seafood and fish.
Its acidity can help cut through the richness and oiliness of fish, providing a refreshing and complementary flavor.
Adds freshness to salads and dressings
Lemon juice can bring a refreshing and lively element to green salads, grain salads, or even fruit salads.
Zests up desserts
Lemon zest, the outermost layer of the lemon peel, is packed with aromatic oils that can add a burst of flavor to desserts.
Adding lemon zest or a squeeze of lemon juice to cakes, cookies, or custards can lend a subtle citrusy note and enhance the overall taste.
