NCP Blog: The Essence of Lemons

My family and I have always been big fans of lemons. When my kids were little, I would always bring cut up lemons on long car rides in case they got car sick and felt nauseous; eating lemons really helped them feel better (and probably distracted them from feeling sick, lol)!

 

I drink lemon water almost every day (and sometimes add mint or basil to it, yum!), and there’s hardly ever a time when I don’t have lemons in my home.

 

 

Are lemons a staple in your home? If so, what are some of the different ways you use lemons? 

 

 

Lemons are the zest!

 

Lemons are among the world’s most popular citrus fruits. They grow on lemon trees which thrive in mild, warm climates. They’re a great source of vitamin C and fiber and contain many plant compounds, minerals, and essential oils.

 

The most common varieties of lemons you see in grocery stores are Eureka or Lisbon. These lemons are very similar, usually medium-sized, oval, bright yellow inside and out with few seeds and a tangy flavor. You may also find Meyer lemons in stores, although they are usually seasonal and available around the December to May timeframe. They’re smaller, sweeter and thinner-skinned than regular lemons and are a cross between a lemon and a mandarin orange.

 

Lemons will be their juiciest when stored at room temperature. If you plan to keep them longer than a few days, store them in a plastic bag in your refrigerator’s crisper drawer. They can last for up to a month this way, but before juicing, let them warm to room temperature for best results.*

 

 

Cooking with lemons

 

If you have lots of lemons and you’re not sure what to do with them, check out the variety of recipes from Williams Sonoma that use lemons, below is a list of some of them. They all sound so good.

 

Lemon Doughnuts
Meyer Lemon French Toast
Lemon Curd
Lemon Meringue Pie with Gingersnap Crust
Lemon Chiffon Pie
Lemon Risotto
Pork Chops With Meyer Lemon
Salmon With Lemon and Fennel
Lemon Verbena Lemonade

 

 

 

 

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