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The citron (Citrus medica), historically cedrate, [4] is a large fragrant citrus fruit with a thick rind.It is said to resemble a 'huge, rough lemon'. [5] It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization. [6]
Yuzu, also known as Japanese citron, is a small, tangy citrus with bumpy skin and large seeds. It originated in China, but today is most commonly associated with Japanese cuisine.
The International Bartenders Association recipe is based on citron vodka, lemon-flavored vodka. [1] The use of citrus-flavored vodka as the basis for this cocktail appears to have been widely popularized in the mid-1990s by cocktail expert Dale DeGroff [2] and is used in the IBA-approved recipe.
This recipe from Ina Garten nails the soft, cake-like cookie and cloyingly sweet (but oh-so delicious) hardened frosting combo. ... Citron fruit is an important symbol in the Jewish faith that ...
A stiff lemon-flavored custard is prepared with egg yolks, lemon zest and juice, sugar, and sometimes starch and baked in a pie crust. Uncooked meringue, usually shaped into peaks, is spread over the top, sometimes with a sprinkle of sugar, and briefly baked.
Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. [1]
A lemon tart (French: tarte au citron) is a dessert dish, a variety of tart.It has a pastry shell with a lemon flavored filling.. In the United Kingdom, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream).
Zest [1] is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to many different types of food. In terms of fruit anatomy, the zest is obtained from the flavedo which is also called zest. [2]