Lemon

About

Lemon zest contains citral, the compound responsible for its characteristic lemony scent, along with rose, lavender and pine notes and a slight herbal quality, all released when the zest is grated. The juice is clean and citric-acid-forward, usable in small amounts to lift a dish subtly or in larger amounts for a pronounced lemon flavor. It appears across sweet and savory applications, from tart lemon desserts and candy to bitter-lemon drinks, Middle Eastern preserved lemons, limoncello liqueur, lemon curd and lemon-flavored hard candy.

Pairs well with lemon

• EaPotatoDespite skepticism about the combination, lemon and potato appear together in many cuisines: Greek dishes often include potatoes in…
• SuEggAvgolémono ('egg-lemon') is a classic Greek preparation used in both soups and sauces, and lemony mayonnaise variants draw on the same…
• CiOrangeBitter lemon soda gets its bitterness from both lemon and quinine, the compound that also gives tonic water its edge; mixed with orange…
• FrTomatoA light squeeze of lemon juice removes the metallic taste that canned tomatoes can develop over time.
• WoAlmondGround almond softens lemon's sharpness in cakes and tarts, as in England's maids of honor tarts (puff pastry with a lemon-almond…
• RoChocolateChocolate and lemon is a difficult but rewarding pairing, as in layered lemon custard and dark chocolate ganache, or in Joël Robuchon's…
• CrCoconutCoconut pairs well with lemongrass, whose citral content gives a bright citrus-floral lift that cuts through coconut's richness, even…
• CiGingerFresh ginger has a citrusy quality that makes it a natural match for lemon -- in ginger pudding with lemon sauce, lemon icing on ginger…
• MeBeefLemon is popular with beef in Italy.
• BeMintSpearmint's warmer, sweeter character, compared to peppermint's menthol coolness, works well against sour or bitter flavors, as in…
• MaShellfishFresh shellfish, whether crab, langoustine, or a mixed platter of fruits de mer, typically needs nothing more than a squeeze of lemon…
• GrAniseTrans-anethole, the main flavor compound shared by anise, star anise and fennel, is about thirteen times sweeter by weight than table…
• MeChickenLemon and chicken pair at many intensities: a mild lemongrass-scented Thai broth, chicken roasted with lemon inside the cavity, tangy…
• GrChiliVery hot chiles like habanero carry citrus notes that are easy to miss under their heat but pair naturally with lemon in both savory and…
• FfHoneyA classic combination, popular as a cold remedy since honey soothes the throat while lemon's vitamin C brightens the flavor and cuts the…
• MeLambLemon's sharpness balances fatty lamb in Moroccan tagines made with preserved lemon and in Greek preparations where lamb is braised with…
• CiLimeThough closely related and sharing many flavor compounds, lime's stronger, spicier pine-and-lilac character tends to dominate lemon when…
• EaCuminLemon's characteristic citral compound is also used in cleaning products, while cumin is often compared to dirty socks, an…
• RoSesameTarator, an ancient sauce made from tahini, lemon juice, garlic and water, is bitter, sour, earthy and tannic, used on vegetables, fish,…
• MaOily FishA squeeze of lemon is a classic finish for deep-fried whitebait, a dish found in many forms worldwide: as fritters in New Zealand, spiced…
• SpPeppercornCommercial lemon pepper seasoning typically combines salt, citric acid, onion and garlic powder, black pepper and sugar, sometimes with…
• SuCornCorn and pancakes share several classic accompaniments: berries, smoked bacon, cheese, butter, syrup, and especially lemon and sugar, a…
• CrRaisinThe British steamed pudding Spotted Dick combines dried fruit, either currants or golden raisins, with citrus, though its lasting…
• ChGoat CheeseMany goat cheeses have an inherent citric tang -- award-winning examples like Cerney and Innes Button are noted for flavors running from…
• GrParsleyLemon and parsley are a simple, refreshing combination common in professional kitchens, used in beurre maître d'hôtel (a butter and…
• FrPlumLemon's sharp acidity and buttery pastry in a lemon tart contrast well with the sweet flesh and bitter skin of fresh plums, a simple but…
• EaChickpeaFresh chickpeas grow in pairs inside green pods and are edible, though usually dried instead since their raw flavor is faint and grassy.
• GrFennelA light, clean pairing: Marcella Hazan dresses raw fennel simply with lemon juice, dissolved salt, black pepper and olive oil, a treatment…
• BrAnchovyAnchovies pounded with lemon juice and olive oil make a simple, sharp dressing well suited to bitter salad greens like arugula or chicory.
• CrPruneLemon juice can give prune a tamarind-like character; preserved lemon's salt, sourness and bitterness balance prune's sweetness well in…