Lemons are one of the hardest-working ingredients in my kitchen. A squeeze of juice or a little zest can brighten a sauce, balance a rich dish, and wake up just about any recipe. They’re available year-round, so they can brighten your fall and winter dishes as well as summer ones. Here’s what to know about the types of lemons, how to pick and store them, and the science behind why they make food taste so good.
Types of Lemons
While the sign in the produce section usually just says “lemons,” there are actually several varieties. Most grocery store lemons are Lisbon or Eureka, which look and taste very similar.
Lisbon Lemons
Lisbon lemons have a smooth surface and no neck at the stem end, and the blossom end tapers to a slight point. Their skin is thinner, and they tend to have more juice than Eureka lemons.
Eureka Lemons
Eureka lemons have a rougher, more textured surface, a short neck at the stem end, and a pointed blossom end. Their skin is a little thicker, and they have slightly less juice than Lisbon lemons.
Meyer Lemons
Meyer lemons are a cross between a lemon and a mandarin orange. They’re rounder, with thin, smooth skin and a deep yellow to slightly orange color. They taste sweeter and less acidic than regular lemons, with a floral aroma. Look for them from late fall through early spring.
There are a few other varieties, like pink variegated lemons with striped skin and pale pink flesh, but they’re rarely found in regular grocery stores.
Lemons at a Glance
| Lemon | Flavor | Best For |
|---|---|---|
| Lisbon | Bright, tart, very juicy | Juice, dressings, marinades, baking |
| Eureka | Bright and tart | Zest, juice, everyday cooking |
| Meyer | Sweeter, less acidic, floral | Desserts, cocktails, roasting, dressings |
Why Lemons Make Food Taste Better
- Acid brightens flavor: Lemon juice is mostly citric acid. A small squeeze balances salt, cuts through fat, and makes rich foods taste lighter and more vibrant.
- Zest adds aroma: The colorful outer peel is full of fragrant oils. Zest gives a strong lemon flavor without adding acidity, so it’s great in baked goods, rubs, and finishing touches.
- Acid slows browning: The vitamin C (ascorbic acid) and citric acid in lemon juice slow the browning of cut fruit and avocado. Here’s my tested guide on how to keep apples from turning brown, plus the reason my guacamole gets a squeeze of citrus.
- Acid changes proteins: Citrus juice firms up the proteins in seafood, which is how shrimp ceviche “cooks” without heat. In marinades, keep the soaking time short so the surface doesn’t turn mushy.
- Acid sours dairy: A tablespoon of lemon juice in a cup of milk makes a quick substitute for buttermilk.
How to Choose and Store Lemons
Look for bright lemons that feel heavy for their size. Bruises and soft spots mean they might be past their prime. Because lemons have thinner skin than many other citrus fruits, you can tell how juicy they are by giving them a light squeeze. If they have a little give, they’re juicier. The less give, the less juice.
According to Cook’s Illustrated, the best way to store lemons is in a sealed plastic bag in your produce drawer. Stored that way, they lasted up to four weeks, while lemons kept loose in the drawer or on the counter only stayed fresh for about one week.
How to Cook with Lemons
- Zest first, then juice: It’s much easier to zest a whole lemon than a squeezed one. Use a microplane and remove only the yellow part, since the white pith underneath is bitter.
- Get more juice: Roll room-temperature lemons firmly on the counter before cutting to help release the juice. Squeeze through a strainer or your fingers to catch the seeds.
- Add juice near the end: Long cooking dulls lemon’s fresh flavor. For the brightest taste, stir juice into sauces and soups just before serving.
- Use a nonreactive pan: The acid in lemon juice can react with aluminum and unseasoned cast iron, giving food a metallic taste. Stainless steel, enameled, and nonstick pans are best for lemony sauces.
Ways to Use Lemons
- Pan sauces: Finish a pan sauce with a squeeze of juice and a pat of butter for a bright, glossy sauce, like in chicken piccata, pan-seared salmon with lemon garlic sauce, and seared scallops with lemon garlic sauce.
- Dressings and sauces: Lemon juice is the base of so many fresh dressings, like the ones in my lemon kale salad, fingerling potato salad with lemon herb dressing, and quinoa tabbouleh. It also brightens creamy sauces, like the lemon dill sauce for salmon burgers.
- Roasting and seasoning: Tuck lemon slices inside a whole bird or roast them alongside the meat, as in roasted lemon and herb chicken and lemon chicken. Lemon zest and black pepper make a classic seasoning for lemon pepper chicken wings.
- Soups: Stir in juice right before serving to keep its fresh flavor, like in lemon chicken orzo soup.
- Pasta and sides: Lemon lifts rich pastas and potatoes, like lemon garlic shrimp pasta, scallops with lemon caper pasta, and hasselback potatoes with lemon sauce.
- Baking and desserts: Use both the zest and juice for the most lemon flavor in lemon bars, lemon meringue pie, lemon crinkle cookies, and blueberry scones with lemon glaze. Meyer lemons are especially nice in desserts.
- Drinks: Nothing beats a pitcher of homemade lemonade. Lemon slices and zest also add a fresh note to iced tea, sparkling water, and cocktails.
Popular Lemon Recipes
Looking for more ideas? See my roundup of what to make with lemons.
Frequently Asked Questions
A medium lemon usually gives about 2 to 3 tablespoons of juice and about 1 tablespoon of zest. Lemons vary in size, so it’s smart to buy an extra one.
Yes, but they’re sweeter and less acidic, so the dish will taste milder. In baking, you may want to cut back slightly on the sugar. In savory dishes, add a little extra juice if you want more tang.
Fresh is best for flavor. Bottled juice works in a pinch for cooking and baking, but it tastes flatter and can have a slightly bitter or preserved flavor in dressings and drinks.
Yes. Freeze fresh lemon juice in an ice cube tray, then transfer the cubes to a freezer bag. You can also freeze zest in a small airtight container, or freeze whole lemons and grate them while frozen.
Lime juice is the closest swap and can be used in the same amount. In dressings and sauces, white wine vinegar or champagne vinegar adds similar acidity; start with about half as much and taste. For lemon flavor without the acid, use lemon zest.
Denise says
Hi
Just discovered your great site .. I’m going to try it all
. Just doing the roasted cauliflower for tonight’s dinner use the rest for risotto. Tomorrow .
Haven’t eaten it yet but smells delicious
Many thanks
Denise
Jessica Gavin says
Welcome, Denise! So glad that you found me, happy cooking!