One of the more popular members of the citrus family, the lemon boasts of its high vitamin C content -- one regular-sized lemon supplies about 30 percent of an average person's daily requirement. Lemon is essential not only in stimulating appetite and aiding digestion, but also in promoting the absorption of calcium and iron from natural foods. 

Squeezing Lemons: 

The average lemon contains three tablespoons of juice. To get the maximum amount of juice, roll a room-temperature lemon on the counter before cutting it open. Applying light pressure with your hand as you roll it. This bursts the tiny juice-filled cells in the lemon's flesh, allowing more of the juice to be extracted. Zest is the shiny, yellow outermost layer of the peel, which contains powerful flavour compounds. The white part of the peel just beneath the zest is quite bitter and shouldn't be used. Unless you are like me, and like to make home made limoncello every so often. Salute!

Storing Lemons:
 
Lemons will keep for several days at room temperature, and interestingly, a room temperature lemon will yield more juice than one that is cold. However, lemons left at room temperature for too long are susceptible to mould. The best way to store lemons is in the refrigerator, either in one of the drawers or in a plastic bag. While the fruits themselves do not do well when frozen, the lemon peel can be removed and frozen, then used later in recipes that call for lemon zest. 

Cooking with Lemons: 

In the kitchen, lemon adds a tangy flavour to soups, sauces, curds, sorbets and mousses. Lemons are highly acidic, and this acid will react with different foods in different ways. For example, the acid will help dissolve connective tissues in meat, which is why lemon juice is commonly used in marinades — it helps tenderise tougher cuts of meat. But be careful not to overdo it: too much acid, or marinating for too long, can have the opposite effect, causing the muscle fibres to get tougher. The acid in lemon juice can also curdle milk, and while it can cause green vegetables to turn a drab olive colour, it will help vegetables such as potatoes and turnips maintain their white colour. Use lemon to substitute for vinegar in salad dressings, and squirt a few drops on poached egg to help it set. Remember to add lemon juice to dishes just before serving because its vitamin C components break down during the cooking process. Squeeze some over your avocados, it will keep them from going brown.  And for heaven's sake, chefs, do make yourself a glass of icy lemonade. After a restless day in the kitchen, it's the refreshment of choice! 

The possibilities are endless, chefs!