Lemon

Lemon juice adds sourness that balances fat and salt; the zest has fragrant oils.

Flavor

How to use it

Season with acid. A squeeze at the end wakes up a flat dish by increasing contrast.

Zest first. Zest before juicing; avoid the white pith as it's bitter.

Common mistakes

• Cooking the juice for a long time, which dulls its freshness.
• Adding acid to milk-based sauces over high heat, which can curdle them.

What goes with lemon

• Chicken thigh. Acid cuts through rich chicken fat and brightens the browned skin.
• Tahini. Lemon's acidity brightens tahini's nutty, creamy flavors.
• White Wine. Lemon adds a sharper acidity that amplifies white wine's bright notes.
• Capers. Lemon's acidity brightens the briny sharpness of capers.
• Halibut. Lemon's high acidity brightens halibut's flavor, contrasting its buttery texture.
• Harissa. Lemon's acid brightens harissa's smoky heat.
• Thyme. Lemon's brightness lifts thyme's earthy depth, and both smell of lemony thymol.
• Ginger. Ginger's warm heat and lemon's sour brightness balance each other in tea and marinades.

Try tonight

• Squeeze over roast chicken thighs.
• Zest into yogurt with salt as a dip.
• Finish a pan sauce with a splash.

Storage

Keep whole lemons in the fridge for several weeks; roll before juicing for more yield.