‘Lisbon’ Lemon

Citrus limon L. Burm.f. ‘Lisbon’

Very acidic almost seedless lemon variety’

The ‘Lisbon’ variety of lemon is the most resistant to adverse conditions such as frost, heat, wind and neglect. It’s of Portuguese origin although it’s not called ‘Lisbon’ in Portugal. (University of California Riverside)

It produces several crops every year, with the main harvest occurring in winter and early spring. It’s the most common lemon variety in California (SfGate.com)

 ‘Lisbon’ Lemon myfavouritepastime.com

Lisbon lemon trees grow vigorously into large, thorny, densely foliated and upright but spreading trees. (University of California Riverside)

The fruits are yellow when fully mature, medium in size, elliptical to oblong, with the apex tapering to a large prominent nipple.The rind is medium-thick with a finely pitted surface.

The flesh is pale greenish-yellow, fine grained, tender, juicy and very acidic. The seeds are very few or none. The ‘Lisbon’ lemon is generally smoother and less ribbed than ‘Eureka’

Nutritional value

Lemon is a rich source of vitamin C and 100g (3.5oz) serving provides 64% of the RDA.

Use of Lemon

  • Lemon juice is a key ingredient in beverages like lemonade, and also used in soft drinks and cocktails.
  • The juice can also be used as a marinade for fish and meats because the acid partly hydrolyzes tough collagen fibres and tenderizes the meat.
  • Also used in salad dressings where it acts as an antioxidant as well as imparting an acid flavour.
  • Lemon juice can also be used to stop discolouration or browning of cut fruits like apples, bananas and avocados. (photo of avocado probably)
  • Juice and rind can be used to make marmalade and rind or zest of lemon is used in baking or added to foods like rice, soups and sauces.
  • Flavouring of drinks like the orange liqueur.
  • Candied peel is added to fruit cakes and other baked goods.
  • Lemon is a key ingredient in Lemon meringue pie.

Other Uses

  • Lemon juice has 5-6% citric acid and can therefore be used as an effective bactericide.
  • Lemon juice can be used to extract Pectin.
  • Essential oils, extracted from rind, leaves, flowers and unripe fruits are used in the perfumeand cosmetic industry and to scent household cleaning products and Pot-pourri.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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