Point 8 of 12 · Page 8 of 12
8. Part of a lemon: season the finished meal
A little lemon juice can finish a bean skillet, a vegetable soup or a yogurt dressing. Add it after tasting the dish. You may need less than you expect, particularly if tomatoes or vinegar already supply acidity.
If using the zest, wash the lemon first and grate only the colored outer layer. Don’t add the whole remaining lemon just to empty the fruit bowl. The best use may be a small amount in two meals. Store the cut fruit appropriately and check its condition before using it.
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