Fresh Picks: Lemons 101

For whatever reason, the tart lemon has gotten a bad rap in pop culture. Slightly older generations may recall an unreliable car being called a "lemon." And who can forget that old saying, “When life gives you lemons, make lemonade”? 

Well, we’re here to say that when lemon season rolls around, it’s time to celebrate, because they’re about to make all of your cooking, both sweet and savory, that much better. 

It’s easy to forget that lemons have a season at all, given that they sit reliably on grocery store shelves year-round. Like all citrus, lemons peak in winter. This is when they’re juicier, more aromatic and less aggressively sharp. In other words, that's exactly when you should stock up on them.

The common supermarket lemon is usually a Lisbon or Eureka variety. Both are prized for their assertive tartness and sturdy, edible flesh. If you’ve ever been confused about the difference between those and a Meyer lemon, you’re not alone. Meyers are a hybrid that made their way to the U.S. in the late 19th century. While they can be used interchangeably in many cases, they won’t deliver the same acidic punch. Their thinner skin and gentler sweetness make them better suited to raw applications like salads, pilafs, desserts or finishing touches.

How to Buy and Store Lemons

When shopping, look for lemons that feel heavy for their size with firm, smooth skin. When shopping, you may notice lemons labeled as waxed or unwaxed. Edible wax is often applied to maintain shine and freshness. While it’s technically safe to eat, it’s best scrubbed off with a vegetable brush and very hot water before cooking, especially if you’re using the peel or slices.

Store lemons in the refrigerator rather than on the countertop, despite what design Insta might suggest, and discard any that show moldy or mushy spots. They’ll keep in the fridge for weeks and improve a lot of meals along the way.

5 Great Ways to Cook with Lemons

Lemon is one of savory cooking’s best-kept secrets. A squeeze of juice or a quick hit of zest has a way of lifting rich dishes without tipping them into sharp territory. Lemon brings acidity, yes, but with a rounder, less-sour flavor than vinegar. And in sweet applications like baked goods, lemon acts as a balancing agent, cutting through richness and adding balance. It can also help to tenderize pastry.

1. Make Your New Favorite Chicken Dish

A one-pot dish that really only uses one pot and is full of comforting, Greek-inspired flavors? We’re in. This One-Pot Chicken with Lemon and Potatoes is about to be put in your regular weeknight rotation. (Pro tip: Make a double batch of the lemon-spiked garlic-yogurt sauce to put it on, well, everything.)

2. Use the Whole Darn Thing

Slice a lemon in half and stuff it in the cavity of your next roast chicken, along with a halved head of garlic and hearty herbs like thyme, to give it extra flavor and make your kitchen smell dreamy. Slices can be your friend, too: Tuck slices into the cavity of a whole branzino to gently perfume the flesh.

3. Double Up

Yes, the juice is flavorful, but lemon zest is where you really get a bang for your buck. So why not use both? Add juice and zest to a spice rub for crispy fried cauliflower, then finish with a maple-lemon drizzle. Stir both juice and zest into potato salad for something brighter and more dynamic than the picnic standard. In short: Lemon doesn’t dominate, it supports. 

4. Ditch the Marinara

The dead-simple dish of pasta al limone has been having a moment on Italian restaurant menus across the country, and it should earn a spot in your recipe repertoire too. Our recipe balances the sharpness of lemon juice and zest with butter and starchy pasta water, and pairs the finished dish with shrimp and a sprinkling of breadcrumbs to make it a heartier main.

5. Bake It ‘Til You Make It

Let lemons be the star of your next dessert, like this simple Lemon Almond Cake with Raspberries and Whipped Cream (which comes together in a snap in an 8” Hybrid Skillet and looks great on a dinner party table). Zest helps to cut through sugar and add clarity in these mini Dutch babies, which are just as great for breakfast as they are after dinner. A squeeze of lemon when serving ties everything together.

Feeling juiced up for lemon season? Yep, so are we.