Lemon

Lemon is a citrus fruit known for its bright, tangy flavor and high vitamin C content. It is available year-round, but its peak season is winter and early spring. Lemons are used in a variety of cuisines, including Mediterranean, Middle Eastern, and American, and are often used to enhance the flavor of both sweet and savory dishes. They can be used in their entirety - the juice for its acidity, the zest for its intense flavor, and even the peel for its aromatic oils.

Lemon Synonyms

Citrus limon
citron

Lemon Substitutes

Different Forms/Types of Lemon

Lemon Zest

The outer, colorful skin of the lemon, grated or peeled, used to infuse a strong lemon flavor into various recipes.

Dried Lemon

Dehydrated lemon slices or peels, used for a concentrated lemon flavor in teas, baking, and spice blends.

Lemon Juice

Extracted juice from lemons, commonly used for its tangy flavor in dishes, drinks, and baking.

Canned Lemon

Lemons stored in a can, typically in juice or syrup, providing long-term storage and ease of use.

Fresh Lemons

Whole, unprocessed lemons, ideal for juicing, zesting, or slicing for various recipes.

Lemon Extract

A concentrated form of lemon flavor, used sparingly in recipes to add a burst of lemon taste.

Preserved Lemons

Lemons that have been preserved in salt and their own juices, offering a unique, intense lemon flavor.

How to Choose Lemon

When purchasing fresh lemons, look for fruits that are firm, plump, and have a bright, evenly colored skin. They should feel heavy for their size, which indicates a high juice content. Avoid lemons that are soft, wrinkled, or have any signs of mold. For canned or preserved lemons, check for any signs of discoloration, spoilage, or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Lemon

Lemon is a versatile ingredient that can add a fresh, tangy flavor to a variety of dishes. When using lemon, remember that both the juice and the zest can be used in cooking. The zest contains the fruit's essential oils and can add a concentrated lemon flavor to dishes. To extract the juice, roll the lemon on a hard surface before cutting and squeezing it. This will help to break down the internal segments and release more juice. Be careful not to overuse lemon as its acidity can overpower other flavors. Also, adding lemon juice to dishes at the end of cooking can help to preserve its fresh flavor.

Shelf Life of Lemon

Fresh lemons should be stored at room temperature away from direct sunlight for up to a week, or in the refrigerator for up to a month. Lemon juice and zest can be frozen in ice cube trays for long-term storage. Preserved lemons should be stored in a cool, dark place until opened, then refrigerated and used within a year. Canned lemons should be used within a year of purchase and once opened, should be stored in the refrigerator in a non-metallic container and used within a week. Dried lemon should be stored in a cool, dark place in an airtight container and used within a year for best flavor.

Recommended Brands for Lemon

dried lemon: Frontier Co-op

lemon juice: Santa Cruz Organic

fresh lemons: Sunkist

preserved lemons: Mina

Cooking Techniques for Lemon

Juicing: Cut the lemon in half and squeeze to extract the juice. A citrus juicer can be used to get the maximum amount of juice.

Zesting: This involves removing the outer, colored part of the lemon peel using a zester or grater. The zest is often used to add a concentrated lemon flavor to dishes.

Preserving: Lemons can be preserved in salt to create a unique, fermented flavor. The lemons are quartered, covered in salt, and left to ferment for several weeks. Preserved lemons are a common ingredient in Moroccan cuisine.