HOW TO CHOOSE YOUR LEMONS:
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.
STORING YOUR LEMONS:
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.
GET READY FOR SOME LIP-SMACKIN’ LEMON RECIPES!