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Food Guide

Lemons

Buying Tips

The Eureka variety is available year-round, while the Lisbon is generally available only during the winter months. Firm, heavier, bright yellow lemons are best and should be a little tender to the touch. While fresh lemons are very firm, extreme hardness indicates that the lemon is very old. Lemons with paler skin are more acidic; however, lemons with green patches also tend to be more acidic, too. A rough skin surface usually means less juice content. Smooth-skinned lemons tend to be juicier.

Varieties

Lemons can vary in size and acidity as well as number of seeds and thickness of skin. Varieties include the Eureka, with a flat stem end and few seeds, and the Lisbon, with a smooth skin and a protruding stem end. Small “baby” lemons are handy when you just want a tablespoon (15 mL) or so of juice.

Preparation, Uses, & Tips

To extract more juice, lemons should be brought to room temperature or rolled under the palm of your hand on a flat surface before slicing. Sprinkle lemon juice on cut produce to prevent oxidation (browning.) Use in salad dressings or as a vinegar substitute, on seafood, in hot or cold water and tea, as garnish, and seasoning. Lemons can be used to make sorbet, marmalade, pudding, and cakes. In sauces, lemon zest, juice, or pieces give a refreshing flavor and make an attractive garnish.

Storing

Although lemons will keep for up to a week at room temperature, they should be refrigerated for a longer shelf-life of up to two to three weeks. Lemon zest can be frozen.

Nutrition Highlights

Lemon, 1 fruit (with peel)

Calories: 22
Protein: 1g
Carbohydrate: 12g
Total Fat: 0g
Fiber: 5g

*Excellent Source of: Vitamin C (83.16mg)

*Good Source of: Copper (0.28mg)