Lemons
Kids and lemonade go great together but chefs and lemons go together even better. There are endless ways that chefs use lemons so we decided to learn more about this bright yellow fruit. 
Lemons were once called the “Golden Apple”, we don’t think they taste like any apple we have ever tried. They do have an unforgetable flavor that is sour and sweet all at the same time. The sour flavor is the reason lemons are usually used as an ingredient and not eaten by themselves. Lemons are part of the citrus family and grow on a thorny tree that grows about 10 to 20 feet tall. One-fourth of the worlds lemons are grown right here in the United States, mostly in California. The best lemons are small and round or oval. Look for a bright yellow, smooth skinned lemon that has a little bit of a shine. The skin of a lemon is used almost as much as the juice of a lemon, the rind has lemon oil that is very flavorful. Remember to always wash lemons if you are using the outside for zesting.
Our favorite kind of lemon is the Meyer lemon, they have an even sweeter flavor. Meyer lemons are believed to be a cross between a lemon and a mandarin orange. Meyer lemons have a more orange-yellow color than other lemons. They were imported here from China by a Mr. Meyer about 100 years ago. We are very lucky because our Pa and Grandma have a meyer lemon tree filled with this wonderful fruit. Pa brings us bags of meyer lemons and we have been experimenting with them since we were little. Our dads recipe for lemon-lime bars is amazing, we will try and talk him into sharing the recipe with us here on Twin Chefs! So head out to your tree or the market for lemons and try making something new with this versatile fruit.
Photos by Meg Smith
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