An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Jen GotchLemons
Sunny yellow lemons perk up almost everything with their bright, acidic flavor.
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How to Choose Lemons
Lemons should be firm and heavy for their size, with bright yellow skin (no green) that is smooth, not pitted. Thin-skinned lemons tend to have more juice; soft lemons are old. -
How to Store Lemons
Lemons last up to 3 weeks in the refrigerator. Use them as quickly as possible once they’ve been cut—or freeze the juice for later use. (Squeeze cut lemons into an ice cube tray, freeze, then transfer cubes to a bag or airtight container.) Lemon zest—the grated or scraped skin, used to add a burst of flavor to foods—is best used immediately, before the intense volatile oils dissipate.
How to Prepare Lemons
To get more juice from a lemon, first roll it on a countertop, applying some pressure, or warm it in the microwave for 15 seconds. If you’re using both zest and juice, zest the lemon first. -
Real Simple Real Simple Lemon Recipes Recipes:
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How To: Zest Citrus
How to zest citrus like a pro: Grating the outer peel of lemons, limes, oranges, and grapefruits releases concentrated flavors. This video shows how to zest citrus—a little zest goes a long way.RELATED VIDEOS
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