Don't throw away that dried lemon. Use these tricks to get the most out of it
Sometimes, when I'm cooking, the answer is... lemon. But the question changes constantly. How do you enhance the sweetness of a tart without making it cloying? How do you give a fresh twist to a grilled fish? How do you balance the depth of a stew without detracting from the other ingredients? The answer, more often than not, lies in that small citrus fruit with a rough skin and unmistakable fragrance.
Sometimes a pinch of zest is enough to round off a dish, sometimes just a few drops of juice. This citrus fruit is not just a condiment: it is an enhancer, a transformer, a wizard in the kitchen. However, all too often we use it and then forget it at the bottom of the fridge, until its peel hardens like a stone and its pulp dries out. How can we prevent this treasure from going to waste?
Before you resign yourself to a dry and useless lemon, there is something you should know: even when it seems to have lost all its juice, you can still make the most of it. With a few simple tricks, you can recover every drop of its essence and ensure that no dish, sweet or savory, is deprived of its unmistakable flavor and aroma.
HOW TO EXTRACT EVERY LAST DROP FROM A LEMONThe kitchen is full of little tricks, and lemons are no exception. If you've ever found yourself with a dried lemon or just want to make better use of it, here are some techniques that really work:
Apply heat
A few seconds in the microwave (15-20 seconds) can work wonders. The heat breaks down the inner membranes and releases more juice. A warm lemon is a more generous lemon.
Roll it, applying pressure, before cutting it.
Press the lemon against the counter and roll it with the palm of your hand. This simple gesture breaks the internal fibers and facilitates the extraction of the juice.
Give it this cut
Instead of cutting it in half crosswise, try cutting it lengthwise. Exposing more pulp means more juice.
Use a fork or tongs
After slicing, insert a fork into the pulp and twist it while squeezing with the other hand. You can also use tongs to apply more pressure without losing juice between your fingers.
Soak in hot water
If the lemon is too dry, soak it in hot water for a few minutes before squeezing. This will soften the skin and rehydrate the pulp, making it easier to extract the juice.
Recipes to use lemon juice
Now that you know how to make the most of a lemon, it's time to use its juice to make some of these delicacies. We hope you find inspiration in one of these desserts :)
Lemon Brownies
Dense, moist and with an irresistible citrus touch, lemon brownies is the freshest version of the classic chocolate brownies. Its fudgy batter and vibrant frosting create a delicious contrast between sweetness and tartness. Perfect for an afternoon snack or dessert with ice cream.
Step-by-step recipe | Lemon Brownies
Lemon mousse
Light, creamy and refreshing, lemon mousse is the ideal dessert to close any meal with a citrus touch. It is prepared in minutes with condensed milk, cream and lemon juice, achieving a smooth and airy texture. Serve it in individual glasses and decorate it with lemon zest or red fruits for a perfect finish.
Step by step recipe: Lemon Mousse
Lemon Posset
Lemon posset is elegance made dessert: only cream, sugar and lemon combine to create a velvety smooth cream. Without the need for an oven, the acidity of the lemon thickens the cream to achieve a perfect texture. Refrigerate and serve with lemon zest or mint for a sophisticated finishing touch.
Step-by-step recipe: Lemon Posset
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