{"id":114801,"date":"2015-07-17T18:49:05","date_gmt":"2015-07-17T08:49:05","guid":{"rendered":"http:\/\/southburnett.com.au\/news2\/?p=114801"},"modified":"2015-07-17T18:49:38","modified_gmt":"2015-07-17T08:49:38","slug":"tarty-lemon","status":"publish","type":"post","link":"https:\/\/southburnett.com.au\/news2\/2015\/07\/17\/tarty-lemon\/","title":{"rendered":"Tarty Lemon"},"content":{"rendered":"

\"\"<\/a>July 17, 2015<\/strong><\/p>\n

by Jason Ford<\/strong>
\nFord on Food<\/a><\/strong><\/p>\n

I always find it funny to see a child try a lemon for the first time.<\/p>\n

Their face puckers-up like they\u2019re about to implode.<\/p>\n

Lemons are an oval, bright yellow fruit and a member of the citrus family.<\/p>\n

They are packed with vitamin C and are great for fighting off scurvy on those long voyages to distant lands. <\/p>\n

In fact, in the early 1800\u2019s the British Navy spiked their sailor\u2019s rum rations with lemon or lime juice to prevent scurvy on long sea voyages.<\/p>\n

The most common varieties available today (yes there is more than one) are Lisbon, Eureka and Meyer.<\/strong><\/p>\n

These varieties differ in skin thickness and texture, size, amount of seeds and juice.<\/p>\n

Lemons are not often eaten alone but are generally used as an ingredient in other dishes.<\/p>\n

The juice can be used like a dressing or as a replacement for vinegar.<\/p>\n

Because of its high citric acid content, lemon juice is also used to stop fruits like apples, bananas and avocados from oxidizing and turning brown.<\/p>\n

The waxy zest can also be used to flavour cakes and pastries, or candied and used as garnish.<\/p>\n

* * *<\/strong><\/h2>\n

Lemon and Chive Dressing<\/strong><\/h2>\n

\"\"<\/a>Ingredients:<\/strong><\/p>\n