What’s in Season: Lemons

  • Pin It
  • print
  • email to a friend

What’s in Season: Lemons

By The Paula Deen Test Kitchen

When the winter hands you lemons- now you’ll know what to do with them! We’ve uncovered all of the lip-puckering facts of this citrus fruit so that you don’t have to. So go ahead, and pucker up- we dare you!

History:
The lemon originated in parts of Asia and gradually spread its way westward until it eventually landed in Europe. Little about its early uses are known; however, many believe the lemon was praised early on for its natural cleaning and antiseptic properties. (Need some helpful tips on how to use lemons as a household cleaner?) Eventually, the lemon made its way as a culinary staple in Indian, Middle Eastern and Asian cuisine.

Selecting:
Choose lemons for their smooth and bright yellow skin. Avoid lemons with greenish hues as they may be under ripe. Lemons with dark spots or other blemishes on the skin should also be left alone.

Storing:
Ripe lemons typically last around a week if uncut and left out. When refrigerated, however, a good lemon will last for a few weeks, or up to one month.

Yield:
One ripe, medium-sized lemon should yield anywhere from two to three tablespoons of lemon juice. To get the most juice from your lemon, give it a good roll on a hard counter, or briefly microwave it for 15-20 seconds.

Substitutions:
Out of lemons? Vinegar, lime (or other citrus juices), and white wine can all work as substitutes for lemon juice.

Load Up on These Lemon Recipes:
Lemon Pepper and Rosemary Roasted Chicken
Lemon Bars
Lemon Meringue Pie
Sweet Tea with Lemon Sugar Scrub
Crab Cakes with Lemon Dill Sauce

Read More From What's in Season.

You May Also Like These Articles:

You May Also Like These Recipes:

  • The Deen Bros. Lighter Christmas Shepherd’s Pie The Deen Bros. Lighter Christmas Shepherd’s Pie
    View Now
  • Wild Rice and Oyster Casserole Wild Rice and Oyster Casserole
    54321
    View Now
  • Bobby’s Pimento Cheese Sandwich Bobby’s Pimento Cheese Sandwich
    54321
    View Now
  • Wilmington Island Marsh Mud Cake Wilmington Island Marsh Mud Cake
    54321
    View Now

Leave a Comment

Reader Comments:

54321

Paula, You did a Peanut or Pecan Log Roll on a Christmas Show several years ago with one of your sons. This was before you got remarried. The recipe has three layers. White nugget, carmel, chopped nuts. In Texas we call them Pecan Log Rolls. Thats where I am from originaly. If you have this recipe I would appreciate if you would send me a copy via email. My husband loves it when I try your recipes and he thinks your lava cakes are to die for. I just love your southern cooking. Thank You

By Robin Stuart on February 21, 2011

54321

Paula I just love you and your southern ways.

By Noka Manasco on February 16, 2011

54321

By Noka Manasco on February 16, 2011

54321

Paula I am looking for a yummy lemon curd recipe. Please can you help?? Lisa Rema La Mesa CA

By Lisa Rema on February 16, 2011

My Recipe Box |

Paula's Upcoming Schedule

  • September 12: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • September 16: Paula Deen Live! Birmingham, AL

    Come see Paula’s live show at the Alabama Theatre in Birmingham, AL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • September 18: Paula Deen Live! Jacksonville, FL

    Come see Paula’s live show at the Times Union Center for Performing Arts in Jacksonville, FL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • View Paula's Full Schedule