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Each paper-thin slice of scallop alternated with a slim half-circle of lemon, rind included; the pairing created a bright explosion in the mouth, and the panoply of textures — creamy scallop, chewy rind and juicy fruit — was delightful.
It turned out to be a sort of Southern tapas, a single roasted clam surrounded by concentric circles of lemon grits and a bacon-tomato butter.
Full-sized lemon trees can make a lot of lemons.
Dash of lemon juice.
A little bit of lemon.
Garnish with twist of lemon.
A squeeze of lemon, please.
The design, implementation and application of Lemon are described.
(It takes a ton of lemons to press about six pounds of lemon oil).
I loved lemons and my next-door neighbour had a load of lemon trees.
½ juice of lemon.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com