Lemon

Store at room temperature for up to a week or refrigerate for longer life. Juice and zest can be frozen separately for several months.

Excellent source of vitamin C (53mg per 100g). Contains small amounts of potassium, folate, and antioxidants.

Roll lemons on the counter with firm pressure before juicing to release more juice

Zest before juicing—it's nearly impossible to zest a juiced lemon

Use a microplane for fine zest; avoid the white pith which is bitter

Room temperature lemons yield more juice than cold ones

Add lemon juice at the end of cooking to preserve bright, fresh flavor

Fish and seafood

Chicken and poultry

Garlic and herbs (thyme, rosemary, basil)

Olive oil

Butter and cream

Berries and stone fruits

Honey and sugar

Capers and olives

Including bitter white pith when zesting

Adding lemon juice too early in cooking, which dulls the bright flavor

Using only juice and discarding the flavorful zest

Storing cut lemons uncovered, which dries them out quickly