Lip-Smackin’ Lemon




Look for lemons that feel heavy in the hand and which, when gently squeezed, give nicely and don’t seem to have a thick, hard rind (meaning less juice inside). Lemons turn from green to yellow because of temperature changes, not ripeness, so green patches on a lemon are OK, but avoid those with brown spots, which indicate they are rotting.

If the whole bin of lemons seems a bit on the hard, dried out side, you can revitalize those lemons by microwaving them for about 20 seconds to release their juices.


If you leave your lemons at room temperature on the counter they look beautiful, but after a few days they will lose their moisture and soften. It is best to leave them in a produce bag and store them vegetable bin of your refrigerator. This will keep them ready-to-use for a week (or LONGER!!)

If you only need the juice of a lemon, zest it first and then store the zest in a zip-top bag in the freezer. Then when you need it you’re ready to go!

One lemon contains a full day’s supply of vitamin C, but that’s the whole fruit; the juice holds about a third. Lemon juice is also about 5 percent citric acid, making it a natural for slowing the browning of fresh, raw foods: apples, avocados, bananas, and other fruits.


This is thought to be a cross between a mandarin orange and a lemon, Meyer lemons are rounder and smoother-skinned than regular lemons, with a color that’s a more golden yellow. These have a lemony smell but are much sweet than your average lemon on the inside. If you see them at the market (generally from October through May), grab a few and try them a substitute for your lemons in both savory and sweet dishes. You can use their juice/zest just like you would a regular lemon’s juice/zest.


Love, Jenna

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