The Lovely Lemon

Lately I have been basking in the wonder of fresh lemon.  It's such a simple thing, who would have thought it could make such a difference?  A bottle of lemon juice always seemed much more convenient, but after a meal that was less than wonderful that I used the bottled stuff for instead of the fresh (spilled by small helping hands), I began to experiment some. 

Now the meal that I substituted bottled lemon juice was, in all fairness, a meal with 'lemon' in the title, so clearly the difference would be most noticed there.  It had a somewhat strong, heavy, slightly harsh flavor, instead of a light, citrusy fresh flavor that the fresh squeezed would have given it.  It was fine, but not something I would have made again.

So since then I've used fresh squeezed lemon juice in these things:

• Soup, squeezed in at the end.  I read that it intensifies the flavors and added depth, which it truly did!!  You didn't taste citrus, just a brighter flavor all around.
• Salads.  This did give it a citrusy flavor, and made the other flavors deeper and more distinct as well.
• Smashed avocado.  The easiest guac ever.  Avocado, fresh lemon juice, salt, pepper.  YUM!

I've decided that it takes precious little time to use fresh lemon juice for such a big return.  At least that's how I feel now that summer is here, and I have more time on my hands.  We'll see how fresh lemons fare here next fall when I'm teaching again.  :)