Use Of Lemon

Lemons are a type of berry; the fruit measures about seven point six centimeters in length and five centimeters in diameter. The inside of the fruit is divided into several segments; the yellow rind produces spicy oil.
The lemon juice and oil are used in a variety of food products. Lemonade and many other beverages made from the juice. Cakes, cookies, lollies, salads and various fish and meat dishes flavored with the juice and oil. Scent, is made from the oil, and is used in many household cleaning products, such as soap, shampoo, perfume and our own cosmetics.
I believe lemons originated in North Eastern India near the Himalaya. In 1493, the Italian Navigator Christopher Columbus planted the first lemon trees in America.
They're now grown throughout the world, but Italy leads the world in lemon production. Lemon trees can grow up to six or seven meters in height and most varieties covered in thorns, with long green leaves. The large trees produce white fragrant flowers throughout the year. The fruit ripens about seven months after the flower blooms and known to bear fruit for up to fifty years.

Frost can severely damage these trees and often attacked by mites and scale feeding on the leaves and fruit. Thrips attack the buds and the fruit. To help eradicate them make a fly trap, using a protein base of vegemite, vinegar and water, and hang these in and around the trees.
Citrus trees need an open, sunny, and well-drained position, the soil needs enriching with organic matter.
The Eureka is the most popular variety grown in Australian home gardens today. The Lisbon is another one although this one is particularly thorny.
It is advisable to cut fruit rather than pick it, unless you twist it, as straight pulling may leave the button on the tree and allow fungi to enter the fruit. Pick before the rains if possible.

Varieties

The Bonnie Brae is oblong, smooth, thin skinned and seedless; mostly grown in San Diego County.
The Bush lemon tree, a naturalized lemon, grows wild in subtropical Australia. It is very hardy, and has a thick skin with a true lemon flavor; the zest is good for cooking. It grows to about 4 m in a sunny position.
The Eureka grows year-round and abundantly. This is the common supermarket lemon,also known as "Four seasons" (Quatre Saisons) because of its ability to produce fruit and flowers together throughout the year. This variety is also available as a plant to domestic customers.
The Femminello St. Teresa, or Sorrento is native to Italy. This fruit's zest is high in lemon oils. It is the variety traditionally used in the making of limoncello.
The Jhambiri (C. jhambiri), also known as rough lemon and bush lemon, has a rough skin, lemon yellow exterior and a very sour pulp. It is widely used as a rootstock in South Asia.
The Lisbon is a good quality bitter lemon with high juice and acid levels, the fruits of Lisbon are very similar to Eureka. The vigorous and productive trees are very thorny, particularly when young.
The Meyer lemon is a cross between a lemon and possibly an orange or a mandarin, and was named after Frank N. Meyer, who first discovered it in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis. Meyer lemons have a much thinner rind, and often mature to a yellow-orange color. Meyer lemons are slightly more frost-tolerant than other lemons.
The Ponderosa lemon is more cold-sensitive than true lemons; the fruit are thick-skinned and very large. It is likely a citron-lemon hybrid.
The Variegated Pink is a varietal of the eureka or lisbon cultivars with variegated patterns in the foliage and the rinds of immature green fruit. Upon maturing to yellow, the variegated pattern recedes in the fruit rind. The flesh and juice are pink or pinkish-orange instead of yellow.
The Verna is a Spanish variety of unknown origin.
The Yen Ben is an Australasian cultivar.

Culinary uses

Lemon juice, rind, and zest are used in a wide variety of food and drink. Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday.
Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes that cause browning and degradation.
Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.
Preserved lemons are a part of Moroccan cuisine. They are also one of the main ingredients in many Indian cuisines. Either lemon pickle or mango pickle is part of everyday lunches in Southern India.
The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods