Kitchen hacks with lemons
How to choose lemons
- When choosing lemons, look for bright coloured lemons that have a smooth skin and feel heavy for their size.
- A juicy lemon will be firm, but with a bit of give when squeezed gently. Avoid hard lemons.
- Avoid pale coloured old lemons or under ripe lemons which will have a tinge of green on the skin.
- Medium to large lemons are best for juicing, smaller lemons are better for serving as wedges.
How to store lemons
Lemon tips and kitchen hacks
- How many lemons are in 1 cup of juice: 5 medium lemons will yield about 1 cup of lemon juice. Click here to find out how to get the most juice out of your lemons.
- Zesty dressings: Fresh lemon juice is a great replacement for vinegar in most recipes such as salad dressings, marinades and sauces.
- Tenderise meat: The citric acid in lemons make it ideal for tenderising meat, try adding some lemon juice to your marinade.
- Ultra tender pastry: Try switching water for lemon juice in your shortcrust pastry. Your pastry will be tender and short.
- Prevent browning: Rub lemon juice over the cut side of apples, avocados and artichokes to prevent them from oxidising and turning brown.
- Salad saver: Soak wilted salad leaves in a large bowl of cold water with a few teaspoons of lemon juice for 30 minutes and watch them perk up!
- Clean your microwave: Squeeze some lemon juice in a bowl with water, add the lemon skin and microwave for 2-3 minutes or until it boils. Let cool for 5 minutes with the door closed, then wipe down with a clean cloth.
- Natural cleaner: Give your chopping boards and sink a deep clean with a tablespoon of salt and half a lemon. Put salt on the board or sink, then rub vigorously with the cut side of the lemon, squeezing to release juice. Let it sit for 5 minutes then rinse.
- Zest in a hurry: Lemon zest can be kept in the freezer for up to 6 months. If you have extra time, you’re your lemons before using it and place the zest in a zip lock bag so you always have zest on hand. Click here to learn how to zest lemons.
Recipes using lemons
Get the recipe: Egg and Smoked Trout Croissants
Creme fraiche with lemon zest and juice makes for a beautifully zingy toast topper. Try it on toast with scrambled eggs, or a crepe with a poached egg.
Get the recipe: Classic Pavlova with Lemon Curd and Kiwi Fruit
Lemon curd is always a fantastic way to use up excess lemons. This recipe is great because the extra egg whites are turned into a luscious pav.