Add some zest to your next meal
Best to buy
The Eureka variety is available year-round, while the Lisbon is generally available only
during the winter months.
Juice it up
Extract more juice from a lemon by slicing when at room temperature or by rolling it under the
palm of your hand on a flat surface before slicing.
Not just for lemonade
Use juice and shaved zest in drinks, salad
dressings, or marinades, and sprinkle lemon juice on cut fruit to prevent browning while adding a hint of
Lemons are an excellent source of vitamin
C—especially important in the winter months.
Also indexed as: Baby Lemons, Eureka Lemons, Lisbon Lemons
Preparation, uses, and tips
To extract more juice, lemons should be brought to room temperature or rolled under the
palm of your hand on a flat surface before slicing. Sprinkle lemon juice on cut produce to
prevent oxidation (browning.) Use in salad dressings or as a vinegar substitute, on seafood, in hot or cold water and tea, as garnish, and seasoning. Lemons can be used to
make sorbet, marmalade, pudding, and cakes. In sauces, lemon zest, juice, or pieces give a
refreshing flavor and make an attractive garnish.
Lemons can vary in size and acidity as well as number of seeds and thickness of skin.
Varieties include the Eureka, with a flat stem end and few seeds, and the Lisbon, with a
smooth skin and a protruding stem end. Small “baby” lemons are handy when you just
want a tablespoon (15 mL) or so of juice.
Lemon, 1 fruit (with peel)
Total Fat: 0.32g
*Excellent source of: Vitamin C (83.2mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily