Instructions: The lemon probably originated in Southeast Asia like all citrus fruits and Tom Stobart says in his Herbs Spices and Flavounngs that it had reached Greece and Italy by the end of the third century BC. Lemon juice is an important souring agent but it is its zest which has the wonderful aromatic oil. The zest should be finely grated or peeled and chopped finely before use. Lemons are rich in vitamin C and they also contain a good amount of folic acid.

Most lemons on sale nowadays have been coated in a wax containing fungicidal chemicals which prolong the life of the fruit. This is obviously advantageous for the fruit trade but not necessarily for the human body. So when planning to use lemon zest in a dish it makes sense to look out for unwaxed fruit.

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