Lemon Facts

• One medium-sized lemon yields about a 1/4 cup juice and about 2 tsp. zest.


• Go for weight, not size: Heavier lemons produce more and tastier juice.


• When grating lemon zest (skin), avoid the white pith underneath, which is bitter.


• Yellow skin is best; greenish skins may mean less savory fruit.


• To get the most lemon juice out of a lemon, roll it on the counter top before cutting and squeezing.


• When you have an abundance of lemons, squeeze the juice into an ice cube tray and freeze. Store the cubes in self-sealing bags and defrost as needed.