There’s a lot to love about lemons and other citrus fruits. Their juice and zest brighten everything from seafood and sauces to cocktails and cakes, and even their fresh scent can give your spirits a lift. They’re pretty, too, which is why a bowl of lemons is a staple prop in well-staged kitchen photos. That…
How To Store Lemons
The question of storage really boils down to how many lemons you buy at a time, and how long you want to keep them. If you only ever buy a few at a time and use them up quickly, long-term storage isn’t really an issue. That’s why chefs seldom refrigerate citrus fruits; they keep well at room temperature, and that frees up valuable refrigerator space for more perishable items.
However, if you want to keep your lemons fresh for as long as possible, refrigeration is the best storage method.
With grocery prices being what they are, a great deal on a big bag of lemons is worth taking advantage of. When you bring them home, you can certainly leave a couple out in your countertop fruit bowl. But unless you have plans to use them right away — say, by immediately making several batches of lemon-flavored desserts — the rest should go straight into the fridge, sealed in a plastic bag.
The plastic bag protects your fruit from the dry air of a self-defrosting fridge, but still leaves enough air inside for the fruit to “respire,” meaning air and moisture can pass through its skin. As long as you’re diligent about keeping the bag closed, your lemons should last for up to a month this way.
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More Lemon Storage Tips
• If you bought more lemons than you can reasonably use, consider juicing them and freezing the liquid. It will keep for several months in the freezer, as long as it’s stored in airtight packaging.
• You will get more juice from room-temperature lemons than cold ones, so take them out ahead of time or warm them briefly in the microwave.
• Lemon zest is a versatile ingredient, used in everything from baking to cocktails, so don’t waste it. Before you juice a lemon, remove the thin outer layer of peel with a fine grater or peeler, and dry or freeze the zest for later use.
