mezzomediLemon
Lively and frank acidity, fragrant and floral zest that awakens any dish.
Lemon is an essential citrus fruit in Mediterranean cuisine, with an acidic and fresh taste that subtly enhances dishes. Its juicy flesh and aromatic skin bring vibrancy to both savory and sweet preparations. It replaces vinegar, seasons fish and vegetables, and is used in sauces, marinades, and dressings.
Best pairings
Extra virgin olive oil Classic90%Lemon and olive oil, the fundamental Southern vinaigrette.
Black olive Classic88%The bright acidity of lemon illuminates the natural bitterness and saltiness of black olives, creating a classic Mediterranean balance.
Bay leaf Classic88%Bright acidity: lemon counterbalances bay leaf's bitterness and brings freshness to fish.
Sea salt Classic88%Crystallized sea salt balances lemon's acidity and creates a vibrant freshness, a Provençal signature.
Salt cod Classic88%Lemon cuts the salty intensity of cod and brightens its marine flavors.
Mutton Classic88%Lemon's acidity lightens the fatty richness of lamb, found in Maghrebi and Levantine tagines.
Quail Classic88%Bright acidity balances richness and highlights the quail's natural juices.
White wine Classic88%Lemon's crystalline acidity and white wine's minerality complement each other in classic Mediterranean cuisine.
Mint tea Classic88%Citrus acidity brings out mint's mineral freshness, an essential pairing in North African tea.
Bergamot Classic88%Complementary citrus with bergamot bringing crystalline acidity and common floral notes in the Mediterranean.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with lemon?
Lemon pairs especially well with extra virgin olive oil, black olive, bay leaf, sea salt and salt cod. Lemon and olive oil, the fundamental Southern vinaigrette.
When is lemon in season?
Best season: winter.
What can I substitute for lemon?
If you don't have it, try: lime, preserved lemon, orange, verjus.