Lemon pulp is a versatile ingredient used in a wide range of culinary applications. It is commonly used in the preparation of lemonades, lemon-based desserts such as pies, tarts, and cakes, as well as sauces, marinades, and dressings. Lemon pulp can also be used as a flavoring agent in ice creams, sorbets, and cocktails. Lemon pulp be available as a processed product in frozen form, making it convenient for use in both home and commercial kitchens.

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Lemon pulp refers to the juicy and pulpy interior of lemons after they have been processed or extracted. Lemons are citrus fruits known for their sour and acidic taste, and their pulp is commonly used in cooking, baking, and beverage-making.

To obtain lemon pulp, ripe lemons are typically cut open and the flesh is separated from the rind and seeds. The lemon segments are then blended or processed to create a smooth and pulpy consistency. The pulp may be strained to remove any seeds or larger pieces, resulting in a smoother texture.

Lemon pulp not only adds a tangy and refreshing flavor to dishes but also provides a good amount of vitamin C and other beneficial compounds. Its bright and zesty taste can enhance the flavor of various recipes and is especially popular during the summer months.


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