Lemon Imported

The baker's lemon.

More zest per lemon — where most of the antioxidants (and flavour) actually live.

Imported lemons are bigger, thicker-skinned, and bursting with aromatic zest — the kind you want when you're making a lemon tart, a limoncello, a marinade for roast chicken, or any continental dish where the zest matters as much as the juice. Milder in acidity than Indian lemons, so the flavour is richer, rounder, and more restaurant-grade.