LemonCrumb

Sriracha and lemon spaghetti🍋🍋

-Sriracha and lemon spaghetti is a zesty and slightly spicy pasta dish that's quick and easy to prepare. The combination of spicy sriracha sauce and tangy lemon juice creates a vibrant and flavorful sauce for your pasta.

Ingredients:

200g spaghetti
3 tbsp extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, thinly sliced
2 tbsp sriracha
75g parmesan, finely grated
a small handful flat-leaf parsley, chopped
½ lemon, zested

Directions:

-Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions until al dente.

-Heat the olive oil in a frying pan over a medium heat and gently cook the garlic for 2 minutes until fragrant but not browned. Use tongs to move the spaghetti into the frying pan, add in the sriracha, three-quarters of the parmesan, half the parsley and half the lemon zest, along with 3-4 tbsp of the pasta cooking water. Toss well to emulsify, adding a little extra cooking water if it needs loosening. Season, then divide between two shallow bowls.

-Sprinkle over the remaining parmesan, lemon zest and parsley, and drizzle with extra-virgin olive oil to serve.

Lemon
Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness means it's wonderful combined with all manner of ingredients and dishes, from sweet to savoury. The bright yellow skin, when zested, can be used as well, making lemons a kitchen essential.

Lemon Varieties
Nearly all lemon varieties sold in North America are either Eureka or Lisbon. These lemons are so similar—medium-sized, oval, bright yellow inside and out, few seeds, and a bright tangy flavor—that consumers can't tell them apart. If you're buying a lemon at the supermarket, you're buying one of these two varieties.

Avalon Lemons

Avalon or Avon lemon is originated from Florida. It bears some similar traits like other varieties of lemon, especially Lisbon and Eureka. You can easily spot Avalon produce in the supermarket as concentrate juice.

Limetta Lemons

Limetta lemons are also referred to as sweet lemons because of their low acid content. It has an aromatic scent that is amazingly pleasant. This famous L-something fruit is sweet and slightly tart in taste. Because of that, people do not often use it to flavor foods but to make preserved lemons.

A great thing about Limette lemons is that growers can harvest fruit all year round. They have a medium size and a dark green color. But when ripe, they are bright yellow.

Dorshapo Lemon

The Dorshapo Lemon is like the Eureka Lemon and began to grow in the early 1900s. These lemons are not acidic and taste very sweet. This lemon was grown by three different people and the name Dorshapo contains the letters of all three individuaexceptThe names of the founders were Dorsett, Shamel, and Popenoe.

Sweet Lime

At first glance, sweet limes may appear to be slightly smaller lemons, but that’s where the similarities end. These citrus fruit are on the saccharine side and popular in Southeast Asia, where people regularly drink fresh sweet lime juice on-the-go. Feel free to use these to make a perfect limeade.

Easy Garlic-Lemon Scallops

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Ingredients:

¾ cup butter

3 tablespoons minced garlic

2 pounds large sea scallops

1 teaspoon salt

⅛ teaspoon pepper

2 tablespoons fresh lemon juice

Slow-Cooked Summer Squash with Lemon and Thyme

Wide strips of lemon zest perfume this summer squash dish as it slowly cooks. After almost two hours, the squash will be golden brown and very, very tender.

Meyer Lemon Cake

Spring is Meyer lemon season, and there's no better time to make this moist and and fluffy lemon cake. Sweet Meyer lemons have very thin skins, making it possible to use the whole fruit in the cake batter. This delivers an intense lemony flavor that makes this tea cake truly special.

Bearss Lemons

This variety is mainly grown in Florida and Brazil. Gardeners love it a lot because it is productive and very easy to grow, care for, and pick.

You can harvest it from summer to fall if you plant it, but you should note that Bearss lemons are not very cold hardy. Make sure you always place it in a cool place.

Many people confuse between Bearss lemons and Bearss lime. Knowing how to distinguish between lemon and lime will help you clarify the confusion.

Compared to other varieties, Bearss lemons are juicier and have fewer seeds. Its skin also contains a higher amount of oil. Regarding the taste, it is sourer, which is perfect for making drinks, such as lemonade.

Bush Lemons

Bush lemon comes from the subtropical areas of Australia. This variety is also called rough lemon because of its thick and hard skin.

While its concentrate for juice is low, bush lemon flesh has a stronger taste that can be a good addition to various savory dishes.

Cedro Lemon

The cedro lemon is famed for its incredibly thick layer of pith. This pith can be used in a variety of ways, including grating it over pasta, using it in confit or pairing it with some WILD SEA VEGGIES in a fish dish.
Because of the overly-large pith, cedro lemons can grow to be one of the largest citrus fruits. Some can even reach the size of a small football!

The Ponderosa lemon (Citrus x pyriformis) is a large lemon cultivar that is a hybrid of citron and pomelo fruits.
One of the distinguishing features of ponderosa lemons is their thick bumpy rind. The flesh of this large lemon variety is acidic and juicy. In fact, some reports suggest that the juice from one ponderosa lemon is enough to bake several lemon pies.

Eureka Lemons

Eureka is a sweet variety of lemon that bears all year round from a thorn-less tree. It is one of the American lemons that now spread widely in other continents.

Bush lemons

Bush lemon comes from the subtropical areas of Australia. This variety is also called rough lemon because of its thick and hard skin.
While its concentrate for juice is low, bush lemon flesh has a stronger taste that can be a good addition to various savory dishes.

Bush lemon

These lemons are more of an orange color than more common lemons and have a bumpy, wrinkly appearance. Native Australians sometimes refer to it as rough lemon as a result.

Meyer Lemons

These types of lemons are thought to be a cross between a lemon, which are Eureka lemon and Lisbon lemon varieties, and a mandarin orange. The Meyer lemon trees produce a small fruit with a smooth, thin rind and a deep yellow skin tone. Meyer lemons have sweet, floral flavor and the flesh is pale orange in color.

Fino Lemon

One of the different types of lemons, Fino is being cultivated in Southeastern Spain. It is actually the most widely grown lemon cultivar and most important lemon variety in Spain. Fino lemons have a thin rind with a very juicy pulp that exudes its acidic nature.

Buddha’s Hand Lemons

This type of lemon is also called “Finger lemons” because of its unusual shape. There are plenty of long yellow hands growing from the top. In Chinese, this type symbolizes fortune, so it is usually served in religious events.

Ponderosa Lemon
Also called Skierniewice lemon, the ponderosa lemon is a hybrid type of lemons between a pomelo and a citron. These lemons are also the biggest in the types of lemons out there. The fruit of a ponderosa lemon tree is almost comparable to a pomelo.

Lisbon Lemons

Lisbon lemons have medium-sized, oblong-shaped lemons with a very protruding ni**le on the opposite end of the rounded stem end. This lemon variety also has a smooth and bright yellow medium-thick rind when mature. Its finely fitted oil glands offer an enticing citrusy scent once it’s scratched or rubbed.

Scientists aren’t exactly sure where the Volkamer lemon comes from. But they think it might be a hybrid between a lemon and a sour orange. With its orange flesh and skin, it is easy to mistake the Volkamer for an orange rather than a lemon.

This bitter lemon has an unusual but still pleasant flavor. Though it is not widely grown on a commercial scale, it has been used since the 1950s as a rootstock for more popular varieties. It has lower acid content than many lemon cultivars, with some people comparing it to a rough lemon or other Italian varieties like the Monachello.

The ponderosa lemon is a citrus hybrid of a pomelo and a citron. It is not the same as the 'Yuma Ponderosa' lemon-pomelo hybrid used as citrus rootstock.

Verna lemon is virtually seedless and has less juice than Eureka lemon. Verna has tender pulp and good acid content. The rind of fruit from the main crop is medium to thick but is thinner in second and third crops.

As well known under the names Mesero and Blanco. It is a Spanish variety, probably descend of a local lemon variety around the Vega del Río Segura area. The “neckless” fruit is slightly smaller than the Verna, of a thinner and smoother skin and presents just a small, pointed navel. The fruit pulp shows a high juice content of a high acidity and a medium quantity of seeds. This variety has just one crop.

Meyer lemons are a bit sweeter than regular lemons, with a discernible orange flavor.

Citron lemons belong to India and Himalayas. They are the primary variety of ‘Buddha’s Hand,’ Greek Citron, Corsicans, and Yemenite Citron. Every part of citron lemon is useful, and nothing goes to waste. They are mainly grown for their rind and hardly produce any juice.

The name sounds made up, but the baboon lemon is a real variety of the fruit. Hailing from Brazil, the baboon lemon sports an extremely bright yellow skin. The flavor of the flesh, while still sour, bears more in common with the lime than with other lemons.

What is a bush lemon? It is a large shrub or a small tree that produces dense evergreen foliage. The leaves are a glossy green. If you are thinking of growing bush lemon shrubs, you'll find out that the white flowers have a lovely fragrance. The plant also goes by the common name of rough lemon.