From juicing to roasting to candying, here’s how it’s done.
Lemons are versatile and wildly useful. A valuable addition to dishes both savory and sweet, and in forms both fresh and preserved, they are only as capable as the cook who uses them.How to juice a lemon1. Bring the lemon to room temperature by putting it in the microwave or leaving it on the counter.3. Cut the lemon in half lengthwise. Most people cut it across its equator, but cutting lengthwise yields more juice.
2. Avoid the lemon’s white pith, which has an inclination to cling to the rind, as much as possible. Perfecting zesting is a technique that takes time and practice, but the bitter white pith ruins the zest entirely. Zesting: the rasp option — Using a microplane, rasp or even the smallest “setting” on your old-fashioned grater is an easy way to zest a lemon quickly, but it renders a very finely grated lemon zest, which isn’t ideal for all applications.
Working from top to bottom, carefully cut into the fruit at an angle and slice down to remove the peel while avoiding the pith.
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