Wearing boldly colored lemon-print aprons, the representatives of True Lemon pass out free samples of lemon-flavored water to customers at Eddie's of Roland Park on North Charles Street.
Ruth Wing of Towson is hesitant to try a sample. She pauses in front of the display, then whispers, "I really hate lemonade." But it's not lemonade she's about to taste. In fact it's just what the name says: True Lemon.
Each of the small yellow True Lemon packets contains crystallized lemon, the approximate equivalent of two lemon wedges. The packets have no sugar, no preservatives and no calories. The lemon powder doesn't turn Wing's water into lemonade, but it does add a "fresh and tart" kick to her ice water. She takes a reluctant sip before declaring she likes it, skeptically saying, "And this is really just lemon and water?"
True Lemon is the brainchild of Baltimorean David Schleider.
"I started working on this idea in 2001. When we eat in restaurants, my father and I always order iced tea with lots of lemon. We often have to request an extra plate of lemons, and on one of these occasions I said to him, 'Why aren't there packets of lemon on the table like these packets of sweeteners?' " says Schleider, who previously worked as a salesman for food distributor Sysco Corp.
Schleider had graduated from Johnson & Wales University culinary school in 1990 and had taken a food-science class. But the science that made his vision a reality was a bit of trial and error and determination.
Through much experimentation, Schleider discovered that a cold-pressed-extraction process could remove the natural oils and juices from a lemon. The concentrated liquid could then be used to make a crystallized powder to be placed in the brightly colored True Lemon packets for sale to lemon lovers.
But will crystallized lemon suffice for real lemon wedges? Convenience and longer shelf life are the obvious benefits. Several hospitals have expressed interest in serving the packets on patient trays, and some area chefs are using it to enhance their dishes. Oscar Alexander, sous-chef at Eddie's of Roland Park, says, "You don't have the liquid dilution when using lemon in this form, and it combines well with olive oil to make a vinaigrette."
Andy Mott, the True Lemon's director of marketing, says, "Our users are our test kitchen. They've developed several interesting ways to use our products in their kitchens."
But some consumers just want their lemon straight up. A repeat visitor to the True Lemon tasting booth at Eddie's recently was 12-year-old Kevin McDaniel of North Baltimore, who tore open two packages at once, tossed his head back and poured crystallized lemon down his throat. "It's awesome! It's so sour and it tastes exactly like lemons," he said enthusiastically.
If lemon's not your passion, you may be glad to know that True Lime will soon be available.
True Lemon packets are sold in boxes of 50 (the equivalent of 15 to 17 lemons) and are available locally at Eddie's of Roland Park, Graul's and Sutton Place Gourmet grocery stores, at www.truelemon.com or by calling 866-88-LEMON.
Lemony Whipped Cream
1 cup heavy whipping cream
1/4 cup extra-fine sugar
6 packets True Lemon crystallized lemon
In an ice-cold bowl, with an electric mixer, combine all ingredients and mix until light and fluffy. Serve immediately over poundcake or with fresh berries.
Lemon Lamb
Serves 8
8 ounces Dijon mustard
8 ounces soy sauce
6 packets True Lemon crystallized lemon
1 leg of lamb (have butcher debone and butterfly)
Mix mustard, soy sauce and lemon crystals together in a bowl.
Pour over leg of lamb in large airtight plastic bag. Refrigerate overnight.
Remove from bag, place in roasting pan and roast in 375-degree oven - 18 minutes per pound to achieve medium doneness.
- Recipes developed by chef Stan Levy, Eddie's of Roland Park
