Fast Facts On Lemons
One medium-sized lemon yields about 1/4 cup juice and about 2 teaspoons zest.
Go for weight, not size: Heavier lemons produce more, and tastier, juice.
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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 countertop before cutting and squeezing.
When you have an abundance of lemons, squeeze the juice and freeze in ice cube trays; store cubes in self-sealing bags and defrost as needed.
