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All About Lemons

How to Choose, Store & Use Lemons

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Lemons add acid - which can heighten other flavors - and a bright, tangy flavor to foods. Lemons are full of vitamin C, folate, fiber, and potassium. See how to choose the best lemons and how to use them below.

Types of Lemons

Lemon
Lucas Arrrrgh/Flickr
Almost all lemons sold in North America are either Eureka or Lisbon. These lemons are so similar - medium-sized, oval, bright yellow inside and out, with a tangy and bright flavor - that they are grown and packed together.

A much smaller Meyer lemon crop comes rom California, Arizona, and Florida. Meyer lemons are sweeter than regular lemons, with an orange-like flavor and aroma.

Lemon Season

Unlike other citrus, lemons don't need a ton of heat to ripen. They also bloom and ripe concurrently - that is, they'll have blossoms and fruit on the same tree at the same time. Trees in particularly temperate areas can have fruit ripening year-round (or almost). Commercial trees, however, tend to be harvest 3 or 4 times in their season, which is about 6 months long. Most lemons (95%) grown in the U.S. are from California and Arizona, with coastal California groves harvesting in late winter through early summer and Arizona groves harvesting in fall and early winter.

Choosing Lemons

As with all fruits, look for lemons that feel heavy for their size. Also, the old wives' tale is true: smaller citrus fruit is juicier. As luck would have it, our bigger-is-better culture has made smaller citrus fruit cheaper too. Look for small, heavy fruit without bruises, cuts, or blemishes that will lead it to rot or mold quickly.

Storing Lemons

Lemons will be juiciest when stored at room temperature, but will keep longer if stored loosely wrapped in plastic in the hydrator (crisper) drawer in the fridge.

Freezing Lemons

The juice sacs in the lemons will burst if you freeze the fruits whole. Lemon juice, however, freezes very nicely indeed. So feel free to juice lemons and freeze the juice - in quarts, cups, or ice cubes, whatever amount works best for you.

Lemon zest - the bright yellow part of the peel (never include the bitter white pith beneath)- also freezes very well. Grate it off of lemons before you juice them, freeze it in a small resealable plastic bag, and use in teaspoon portions to add to salad dressings, soups, or roasts.

Using Whole Lemons

Photo © Molly Watson
When most people think of using lemons they think of lemon juice. And lemon juice has endless uses. But lemons are also a whole fruit. Not one, perhaps, most of us would consider eating out-of-hand, but a whole fruit nonetheless. Lemon sections can be great in otherwise sweet salads, and preserved lemons are softened and mellowed by a long soak in salty lemon juice, rendering their peel not just edible, but delicious. Plus, lemons can be used as an all-natural, non-toxic cleaner, softener, and deodorizer.

Juicing Lemons

Photo © Molly Watson
Get as much juice as possible from lemons:
  1. Have lemons at room temperature
  2. Roll lemons firmly on a counter with the palm of your hand to loosen juice sacs
  3. Cut in half and juice with a lemon reamer, or citrus juicer
  4. Or - my favorite method - cut into quarters, leaving the stem end attached, and squeeze with your hands, using your fingers to work out every bit of juice (this method also whitens your fingernails, softens your cuticles, and smooths your skin)

Sweet Lemon Recipes

Lemon Bars
Photo © Molly Watson
There is almost no end of sweet uses for lemons. Here are a few of my favorites:

Savory Lemon Recipes

Photo © Molly Watson
Lemons are most commonly used in desserts, but lemon juice just may be the perfect, gentle acid for homemade salad dressings, and it has other savory uses as well:

Making Lemons Last

Photo © Molly Watson
You can freeze the juice and/or zest, as outlined above, or make preserved lemons... or, you can make one of these treats to keep in the cupboard (or the fridge if you don't want to deal with hot-water-processing them) if you find yourself awash in lemons:
Related Video
Tips on Working With Citrus Fruits

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