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White Christmas Crispies
Recipe of: Australia
Prep Method: Mix
Made with 5 Ingredients
Recipe Details...Tested and True
Ingredient - Lemon Rind
Updated December 23rd, 2022
Lemon Rind refers to the outermost layer of the lemon without the white 'pith' under the surface. This layer contains loads of natural oils that are full of flavor and not as acidic as the tart juice.
If your recipe calls for both rind and juice, be sure to take the rind of the lemon first, and then juice it.
Lemons have many uses, from culinary in both raw and cooked, sweet and savory recipes, to medicinal, and even cleaning products.
Lemons are used as a flavoring for baked goods, including pies, cakes, muffins, and tarts, or the juice is mixed into puddings, icings, sherbet, bars, marmalades, and curds.
The rind of the lemon can be zested for cookies, salads, grain bowls and meats. It can be sliced and candied as a sweet dessert.
Lemon rind is also used to accent cocktails, lemonades, sparkling waters, and other beverages. In African and Middle Eastern countries, Lemons are preserved in salt and are eaten as a sweet and sour condiment.
Lemons pair well with aromatics such as garlic, onions, and capers, cheeses such as parmesan, mozzarella, and gruyere, potatoes, other fruits such as nectarines, peaches, and pears, herbs such as parsley, mint, rosemary, and thyme, vanilla, and meats such poultry, turkey, and fish.
Whole, unwashed lemons will keep for a couple of days at room temperature and 1 to 2 weeks when stored in a plastic bag in the crisper drawer of the refrigerator.
Freshly squeezed lemon juice will also last up to 2 weeks in the refrigerator. When frozen, the juice will keep for 3 months.
Lemons are an excellent source of Vitamin C. Studies have shown that Vitamin C is a vital nutrient in preventing many modern diseases.
Usually found in the Fruit Aisle.