What Are Lemons and How Can I Use Them?

Here's everything worth knowing about lemons and how to pick them, what they are, how to store them, and what to use instead, plus 272 recipes to cook tonight.

Key Points

Zest lemons before juicing; once cut, the limp rind no longer grates cleanly.
A medium lemon yields about 2 to 3 tablespoons juice and 1 tablespoon zest.
Roll firmly and use room-temperature fruit to release noticeably more juice.
Add acid near the end of cooking so the brightness survives the heat.
Lime substitutes one for one but leans more floral, shifting lemon desserts.

What are lemons?

Lemons are the bright, acidic citrus that cooks reach for when a dish tastes flat. A squeeze of juice or a scrape of zest wakes up everything from grilled fish to a dull batch of soup.

The fruit pulls double duty. The yellow rind carries aromatic oils, while the flesh inside holds tart juice that sits at a pH near 2, sour enough to set custards and cut through fat.

When a recipe just calls for "lemons," it usually means standard supermarket Eureka or Lisbon lemons, the thick-skinned year-round kind. A medium lemon yields roughly 2 to 3 tablespoons of juice and about 1 tablespoon of zest, so buy one extra past what the recipe lists.

Working With Lemons

Zest before you juice. Once a lemon is cut and squeezed, the rind goes limp and slick, and the fine grater can no longer catch it cleanly. Take the colored zest first, stopping at the white pith, which is bitter.

Roll the whole fruit firmly on the counter before cutting. That ruptures the juice sacs inside and gets you noticeably more liquid. Room-temperature lemons give more than cold ones, so let them sit out an hour if they came from the fridge.

Timing matters too. Acid added at the end keeps its punch, while acid cooked for a long time goes dull and merely sour. Squeeze juice over Rosemary Lemon Grilled Chicken just before serving, and stir the lemon into Kedgeree (Breakfast) off the heat so the brightness survives.

Pairing and Common Mistakes

Lemon flatters anything rich or oily. It cuts through butter sauces, fried food, and cream, which is why it sits beside seafood so often in dishes like Redfish Mousquetaire. It also lifts sweet things, balancing the sugar in custards and the tart layer of a Lemon Foam Torte.

The most common mistake is treating zest and juice as interchangeable. Juice brings acid and water; zest brings perfume with no sourness. A lemon dessert that tastes harsh usually needs more zest and less juice, not the reverse.

Bottled juice is the other trap. It reads flatly sour because the volatile aromatics are gone.

Substitutes

Lime is the closest stand-in, swapped one for one, though it leans more floral and bitter. In savory cooking the difference is small. In a lemon-forward dessert it changes the flavor noticeably.

For juice alone, a mix of equal parts white wine vinegar and water approximates the acidity in a dressing or marinade, but you lose the citrus aroma. Start with about half as much vinegar as the juice called for, then taste up.

When you need only zest and have none, a little lemon extract or a pinch of citric acid covers the brightness, though neither gives the same fragrant oil.

Buying and Storage

Choose lemons that feel heavy for their size with thin, slightly glossy skin; those hold the most juice. Hard, lightweight fruit with thick dimpled rind is mostly pith and gives little. A bit of green at the stem is fine.

Lemons keep about a week at room temperature and up to a month in the crisper drawer, longer if sealed in a bag to slow moisture loss. Whole fruit lasts far better than cut.

Both zest and juice freeze well. Grate extra zest into a small bag, or freeze juice in an ice cube tray, then store the cubes for marinades and sauces. For a full profile of varieties such as Meyer and preserved lemons, see the main lemon entry.

Nutrition

Nutrition Facts

Serving Size 1 NLEA serving (58g)

Amount per Serving

Calories 16Calories from Fat 1

% Daily Value *

Total Fat 0.2g 0%

Saturated Fat 0.0g 0%

Trans Fat ~

Cholesterol 0mg 0%

Sodium 1mg 0%

Total Carbohydrate 5.4g 2%

Dietary Fiber 2g 6%

Sugars 1.5

Protein 0.6g

Vitamin A 0% Vitamin C 51%

Calcium 2% • Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Quick facts

Where to find lemons: Lemons are usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Lemons are a member of the Fruits and Fruit Juices US Department of Agriculture nutritional food group.

In Chinese: 柠檬
British (UK) term: Lemons
en français: citrons
en español: limones

How much do lemons weigh?

Amount	Weight
1 cup, sections	212 grams
1 fruit (2-1/8" dia)	58 grams
1 fruit (2-3/8" dia)	84 grams
1 wedge or slice (1/8 of one 2-1/8" dia lemon)	7 grams
1 NLEA serving	58 grams

Fruits and Fruit Juices

Apples 1607 Apples, granny smith 280 Apple juice concentrate 68 Apricots 237 Apricots, dried 146 Mixed dried fruit 62 Avocados 441 Bananas 1034 Blackberries 70 Blueberries 462

Recipes using lemons

There are 272 recipes that contain this ingredient.

Spiced Baba Gannouj

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

Lentils & Rice (Mujadara)

This is a "three-ingredient" anti-inflammatory Lebanese-inspired side dish (or vegetarian main) made with brown rice, lentils, and caramelized onions. Instant pot ready directions included.

Tabouli Herb Salad

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Jane Gol's Hummus

Classic Middle Eastern hummus blended from chickpeas, tahini, garlic, and fresh lemon juice. Smooth, creamy, and ready in 10 minutes for pita, vegetables, or anything that needs a smear.

Rosemary Lemon Grilled Chicken Recipe

A sensational treat for your taste buds as well as tummy, the Rosemary & Lemon Grilled Chicken is a no-fuss recipe that can be had anytime of the day. Packed with flavours, it is a healthy and nutritious alternative to other fried chicken recipes. A meal by itself, it can also be served with a side of salad, mashed potatoes and gravy for an extravagant meal experience.

Herb-Roasted Turkey with Citrus Glaze

Herb-roasted Thanksgiving turkey with fresh sage, marjoram, and thyme tucked right under the skin and a lemon-lime glaze brushed on at the end for a glossy, citrus-bright finish. The holiday centerpiece, done simply.

Baba Gannouj (Joel Rapp)

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

Orange Marmalade

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

Easy Microwave Lemon Curd

No need for a double boiler with this quick and easy recipe. Its delicious lemony burst is wonderful on scones, English muffins and just about anything you want to give a little zing to.

Crock Pot Brown Sugar Apple Butter

A family favorite, try this simple recipe that makes a delicious apple butter that tastes amazing on toast!

Indian Style Lemon Rice (Nimakaya Pulihora)

Lemon Rice is one of the popular and simple dishes made during festivals in India.The Sour tangy taste makes this dish really mouth watering!!!!

Roasted Game Hens

Simple roasted Cornish game hens with lemon, onion, butter, and white wine. Elegant individual birds that roast to golden perfection in under an hour for special dinners.

Avocado with Crab

Avocado crab salad served in avocado halfs. Makes an awesome presentation.

Candied Lemon Rind

One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.

Carrot Jam

Why bother going to the grocery store when you can make a tasty jam that is perfect for breakfast!

Roasted Fennel & Sun dried Tomato Pasta Salad

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Mom's Best Orange Lemon Marmalade

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Tangy Orange Marmalade

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Kiwi-Lemon Pie

Kiwi lemon pie with a tangy lemon custard filling in a graham cracker crust, topped with fresh kiwi slices and a glossy marmalade glaze. Bright, tart, and gorgeous.

Fig Marmalade

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Orange, Lemon & Grapefruit Marmalade

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

15 Minute Perfect Shallow Poached Salmon

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

Fresh Lemon & Ginger Muffins

Lemon ginger muffins with finely chopped fresh ginger root, two tablespoons of lemon zest, and a tangy lemon-sugar dip on both sides after baking. Bright, bakery-style breakfast muffins.

Rangpur Lime Marmalade

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

Authentic Southern Barbecued Ribs (Secret Recipe)

Near perfect pork ribs with a beautiful sweet, tangy and sticky exterior and fall off the bone meat.

Lemon Strawberry Cake Roll

Lemon strawberry cake roll filled with homemade lemon curd, whipped cream, and fresh berries, then brushed with lemon syrup and finished with a tangy glaze.

Sorrento Lemon Chicken & Potatoes

Sorrento lemon chicken and potatoes, bone-in chicken and crispy russet wedges roasted with oregano, then drenched in a tangy lemon-garlic-parmesan broth and broiled until golden. A zesty Italian dinner.

Autumn Pumpkin Marmalade

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Chicken with Pine Nuts

While visiting Seattle one summer, We ate at an upscale restaurant and I ordered a dish called Chicken and pine nuts in brown sause.. it was one of the best chicken dishes I've ever eaten.. and when I found this recipe, I was hoping it was the same one.. Well I think it is, if it's not exact, it's really close and it was so worth all the work to make it tonight.. Everyone enjoyed it..

Chicken Cutlets Romano

Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.

Chicken French

Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.

List of all ingredients

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