        Recipes > Recipe Archive > Lemons  
In the heart of winter, when sun-ripened stone fruit is a distant memory and apples and pears are past their prime, citrus is in its glory. Sometimes overlooked or considered mundane, lemons are a chef's best friend at this time of year. With a bold, refreshing tang and aromatic oils, lemons awaken the palate and refresh the taste buds. This versatile citrus can play a starring role in any course, enhancing both sweet and savory dishes. Check out our featured recipes this month for some ideas. The most common variety of lemon in the United States is the Eureka, characterized by a high acid content, juicy pulp and few seeds. In some parts of the country you might be lucky and find Meyer lemons. Believed to be a cross between a lemon and either a mandarin or an orange, they have smooth, yellow-orange skins and are sweeter than Eurekas. Prized by chefs and backyard gardeners for their fragrant perfume and mellow acidity, Meyers are worth seeking out at farmer's markets and specialty food shops. Lemons are known as an excellent source of vitamin C. They are full of antioxidants as well, which are believed to have multiple health benefits, such as protecting against heart disease and cancer, as well as slowing down the aging process. When selecting lemons, choose firm fruits that feel heavy—a sign they are full of juice. Avoid lemons that are very hard (unripe), or those with soft spots, greenish skin, or signs of shriveling. Lemons lose their vivid color and flavor as they age, so look for bright and glossy-skinned fruits. Store in a plastic bag in the refrigerator for up to 2 weeks. Always wash lemons thoroughly before using. Much of a lemon's flavor comes from the aromatic oil in its skin, which is why so many recipes call for grating (or zesting) the rind. When zesting a lemon, or other citrus fruit, remove only the colored part of the peel with a citrus zester or vegetable parer; the white membrane (pith) that lies just beneath the peel is very bitter. Alternately, you can remove the peel by grating with the fine side of a grater. By the way, it's easiest to zest or grate lemons before juicing them. To get the most juice from your lemon, roll a
room-temperature fruit on a counter, pressing firmly with your palm
until it feels softened. This will loosen the juice from the flesh and
give a greater yield. Cut in half crosswise, then squeeze, using your
fingers to hold back the seeds. If you aren't using the zest, save the
lemon shells and freeze them in plastic bags. When you need zest at
a later date, simply grate the frozen shells. |