Lemon
Culinary uses
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 nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.[citation needed] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.
Lemon-15