Top 66 Lemon Quotes

Even for digestion, I boil aijwain, jeera, ginger and lemon in water and drink it all day.

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit.

The refreshing tang of lemon cake makes such a change to the deep sweetness of many bakes.

If you’re on TV regularly, doing a thing regularly, whether you’re Anthony Anderson on ‘Black-ish’ or Don Lemon, an hour a night, you have to turn into, ‘What’s the delivery system through which I can deliver information?’ I don’t mean they are being fake or that they are doing something that’s disingenuous.

I start my day with a hot water and lemon routine. I meditate. And I take my problems lightly, like my mother always said: treat them like helium balloons and let them go. I devour a lot of books to feed my mind.

There are words that work, that are meant to explain and educate on policies that work, on products that work, on services that work. I’m not going to ever try to sell a lemon. I don’t do that.

Sometimes the very best of all summer books is a blank notebook. Get one big enough, and you can practice sketching the lemon slice in your drink or the hot lifeguard on the beach or the vista down the hill from your cabin.

When fate hands you a lemon, make lemonade.

The most challenging work and the best work I’ve ever done was in a thing I did for PBS called ‘Lemon Sky’, a play by Lanford Wilson. I think it’s the rawest, most complex work that I’ve had to do, and the thing I’m most proud of.

If life throws you a lemon – make lemonade.

I made lemon spaghetti in an early season of ‘Everyday Italian,’ and to this day people still come up to me and say they love it. It’s very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

The citric acid in lemon juice makes it perfect for bleaching, disinfecting and cutting through grease. And olive oil is a great alternative to furniture polish.

I Sellotape whole tins of sardines to my face at night, attach two squeezed lemon rinds to my armadillo-skinned elbows, and put cucumber on my eyes. By the time I’m finished, I look like a fruit salad with added fish. In the morning, the pillow is pretty much a write-off.

Anyone watching ’30 Rock’ always knew Tina Fey was playing a fictionalized version of herself, a workaholic comedy writer who also plays one on TV. She’s the boss; Liz Lemon just works here.

I myself am not particularly interested in restaurant cooking. I don’t really want to learn how to make a napoleon. I’d much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.

Diseases happen in acidic environments, so it’s very important to keep your body alkaline. Keeping a diet high in leafy greens, spring water, fresh air, raw almonds, lemons, grapefruits, and warm water with juice from half a lemon helps lower acidity levels.

If I hosted a high tea at home it would be an Italian aperitivo-style high tea. I’d make little meatballs with lemon puree and mozzarella centres. Or maybe little schnitzel sliders with coleslaw.

‘CNN Tonight’ should just be called ‘Wait a second! Now hold on! Stop yelling at each!’ with Don Lemon.

I think one of the funniest things about ’30 Rock’ is that Liz Lemon is sort of like Buster Keaton – she’s always the fool, the joke is always on her.

I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.

Guys, your home should never smell like artificial food: candy canes, gum drops, lemon bars. I mean, I will consume lemon bars in mass quantities, but I don’t want my house to smell like one.

At my home in the southwest of France, I grow oak, hazel, and lemon trees in my backyard.

I have an affinity with Mediterranean cuisine. Spending a few summers in Italy, France, Spain and Turkey, there’s something brilliant about freshly caught fish, slashed, scattered with a few herbs, a squeeze of lemon, a slug of good olive oil, then thrown on a grill.

I use a lot of citrus for seasoning. There’s lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.

I drink a glass of water and half a lemon as soon as I wake up. I heard that it’s supposed to balance your body’s pH. Not sure if that’s true, but to be honest, it really helps with bloating.

What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.

My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it’s citrus – lemon, lime, yuzu – or vinegars. Food has to pop.

Every time I go back to New Zealand I live with my Nan, and it is the sweetest thing. I don’t know if she fully understood how much you are catered for on set, so she’d send me to work with like, pavlovas and lemon drizzle cakes and smoked snapper.

When we were kids, I remember we’d use lemon in our hair and go into the sun, hoping it would make us blond. Obviously, I have very dark hair and olive skin, and when I was a kid, I wanted to be blond, of course. It never worked.

I start my day with warm water with a few lemon drops.

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.

I don’t drink any soda. None at all. Just water with lemon. If I need something different: iced tea. I don’t have anything like protein shakes.

People think that lemon is good for the voice, but it dries it out.

From the simple stringing together of lemon garlands for the goddess Durga, to dividing the prasadam or blessed foods for the children first, I came to associate food not only with feminity, but also with purity and divinity.

While novels are fiction, mine are usually very close to my heart. Like my other books, ‘The Lemon Orchard’ is inspired by something I care about. I care so deeply. The stories are my dreams, and I want to do a lot of research. Roberto is based on a real live friend of mine named Armando who worked in my garden.

We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit.

I have never had a pair of knickers sent in the post. I’ve had jams, lemon drizzle cakes, West Ham football shirts and footballs and books. I’ve had pillowcases with my face on, tea towels with my face on, face flannels with my face on, towels with my face on.

I have a Viking stove. The color is butter lemon, and I had to wait several months for it, because that color wasn’t available and I really wanted butter lemon! But I don’t know that it’s seriously ever been cooked on. I mean, I make tea every morning. Does that count?

People all the time say to me, ‘You look just like Don Lemon,’ and I would go, ‘I hear that all the time! ‘And after a moment, I would go, ‘I am Don Lemon!’

I’ll give you my routine, my morning ritual: I get up, I do a bit of stretching, and then after showering and everything, I have a half cup of warm lemon water. I’ve been doing that forever. I love it. It just brightens everything for me.

My nickname was Liz Lemon. When I would go for a takedown or get in there to ‘ground and pound,’ I would make this disgustingly horrible face like I sucked on a lemon.

I get up between 6:30 and 7 A.M., and my morning routine is always the same: hot water and lemon, eggs on toast and rose oil on the face.

In all my work, I try to say – ‘You may be given a load of sour lemons, why not try to make a dozen lemon meringue pies?’

If you can’t afford organic food and are unable to grow your own, it’s crucial to wash all inorganic produce very carefully to minimize the toxins you consume. Soak everything for 20 minutes in water with vinegar and salt or water with fresh lemon juice and salt.

My go-to drink in the winter to fight colds and flus is about 3.4 ounces of water mixed with 2 tablespoons of apple cider vinegar, lots of cayenne pepper and cinnamon, one lemon, and 1 teaspoon of raw honey.

Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then slowly drizzle in oil while whisking like theres no tomorrow, before finally bedazzling with your choice of mix-ins.

In the morning I drink a big glass of water with lemon, a pinch of baking soda and maple syrup.

I’m weird about fruity desserts like lemony, acidic, zesty… I don’t like lemon things and orange things, really.

I made stupid decisions as a kid, or as a young adult, but I’m trying to be now, I’m trying to take this lemon and make lemonade.

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.