Lemons 101
Nutrition: One cup of lemon juice has only 61 calories (that's less than 4 calories per tablespoon) and no fat. The juice is 5 to 6 percent citric acid. Lemons are extremely high in Vitamin C and also are a good source for folate and potassium. The average lemon yields 2 to 3 tablespoons of juice.
Selection: Choose firm, relatively smooth fruit that seems heavy for its size. The skin should have a fine grain and bright yellow color. (Streaks of green usually indicate more acidity.) Avoid lemons that feel soft or spongy with skin that looks or feels wrinkled, bumpy, rough or hard. Coarse, thick-skinned and light lemons have less juice.
Storage: Commercially, lemons are usually picked when still green and artificially ripened. They can be kept indoors at room temperature for about a week before they tend to become soft or wrinkled. For longer storage, wrap lemons in paper towels, place in a plastic bag and store in the refrigerator's crisper drawer. Wrapped lemons will keep at least three months.
Freeze the juice: Instead of keeping whole lemons, store the juice. Squeeze lemons, pour juice into an ice cube tray and freeze. Once they're solid, transfer the lemon cubes into a freezer bag, where they will keep for several months. Each cube equals the juice of one medium lemon.
Perfect lemonade: This recipe makes four servings. The proportions are easy: 1 cup sugar, 1 cup water, 1 cup lemon juice. Heat the water in a saucepan to boiling, stir in sugar to dissolve. (That makes a simple syrup.) Remove from heat and stir in lemon juice. Transfer this lemon syrup to a pitcher and add four cups cold water; stir. Refrigerate (preferably at least 30 minutes) before serving. If too sweet, add a little more lemon juice. Note: Meyer lemons make sweeter lemonade.
Great "lemongrette": Substitute lemon juice for vinegar in vinaigrette. The lemon salad dressing will instantly have more nutrition as well as a refreshing citrus flavor and scent.
Preserving lemons: Lemons also can be preserved whole or quartered (see recipe) with salt. Preserved lemons are popular in Middle Eastern and Moroccan recipes. Use kosher salt – which has no iodine – for best results. You may also flavor the lemons with cloves, coriander seeds, peppercorns, cinnamon stick or bay leaf. Add the spices sparingly to the jar before adding fruit.
Maximize juice: To get the most juice out of a lemon, warm it up. The simplest way: Before cutting, roll the fruit between your palms or on a hard surface such as the countertop. Or pierce the lemon with a fork and zap it in the microwave on high for 30 seconds. If working with a lot of lemons, put them in a colander and pour boiling water over the fruit. Let drain, then juice.
No brown spots: Use lemon juice on sliced apples and avocados to prevent discoloration.
Zest for recipes: Adding grated zest – the outer skin on the rind – increases the intensity of lemon flavor in baked goods. The zest also can be frozen for future use.
– Debbie Arrington
Resources
• Four Winds Growers, www.fourwindsgrowers.com, (877) 449-4637, ext. 1: The major source for dwarf citrus trees, this family-owned business in Winters offers a wealth of information on growing lemons and what to do with them.
• Sunkist.com: America's oldest operating citrus cooperative offers a great website packed with lemon recipes and tips.
– Debbie Arrington
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