Lemons are such a versatile fruit. They can be used to marinate meats, yet are a favorite dessert flavor. Read on for more tips for working with lemons.
Get the Most Out of Lemons
- When purchasing lemons, look for fruit that feels heavy for its size, with a bright shiny skin and small points on each end. Don't buy light weight lemons - they will be dry.
- To store lemons for up to a month, rinse them in water and store in a closed plastic bag in the refrigerator. Once a lemon is cut, it must be used within a few days, or you can freeze it.
- To get the most juice from lemons, first prick the skin with a fork, then place in the microwave oven for 15-20 seconds. This helps break down the cells and membranes, so more juice can be squeezed.
- When peeling lemons, you're removing the zest, or colored part of the skin. Use a microplane grater with tiny holes, or a lemon zester, which has small loops of wire. Be sure to remove only the colored part of the skin; the white pith is bitter.
- Squeeze lemons over a sieve or colander to remove the seeds. Squeezing the lemons by hand, upright over a bowl, really doesn't keep the seeds out of the food.
- If you only need a little bit of lemon juice, pierce the lemon with a skewer or toothpick and squeeze out the amount you want. Then rinse with water and place back in the plastic bag in the refrigerator.
All Quick Tips