#lemon-juice

#lemon-juice

the answer is quite straightforward, and Samantha Merritt, creator of Sugar Spun Run, has one simple rule: If lemon is the primary flavor of the dish, use fresh lemon juice. "If I'm making a lemon meringue pie, lemon bars, lemonade, or lemon curd, the lemon flavor is the main feature of the recipe," Merritt says, "so I'll always opt for fresh-squeezed lemons." It offers the brightest, most natural flavor, and isn't that what we all want when biting into a slice of lemon meringue pie?

In a post, titled "My apology to lemon juice," a home cook explained how, when following online recipes and YouTube cooking tutorials, they would always skip the spritz of citrus when instructed to add it to a dish. It seemed to this Redditor not just like an unnecessary addition, but a cringe-worthy move that just couldn't taste good in a hearty soup. It wasn't until culinary catastrophe struck, and they burned their aromatics, that they listened to wisdom and added some acid

Butter and salt aim to enhance corn's rich taste, but lemon juice is an ingredient that really makes the vegetable stand out. The citrus adds a zesty quality to corn, brightening the juicy kernels. Lemon's tart taste has an undercurrent of sweetness to it, so it doesn't reduce corn's honeyed flavor. Instead, it enhances it while providing the veggie with an acidic boost.

When we say to keep your avocados with lemon, we don't mean placing the two side-by-side in a bag the way people do to get fruits to ripen faster. Rather, a squeeze of lemon juice will help the green, ripe avocado delay the browning process it eventually undergoes after it's been cut and exposed to air. When avocados experience oxidation, their enzymes interact with the air and eventually break down, leading to a brown coloring.

Ray states that she "never make[s] a classic recipe" because mayonnaise obscures the umami-rich flavor of canned tuna. Instead, she opts to "only dress tuna with lemon juice and olive oil so you can taste the product." Whereas a creamy mayonnaise will mask the fishiness of tuna, Ray believes that olive oil and lemon juice are complementary flavors that showcase tuna's distinct flavor.