Lemon Mishaps: Can Anybody Give Me some Lemon AID?

[Intrepid_Chef]

I bought 3 lemons to use in my lemon cake recipe (later realized I needed 4 since I doubled it, but I digress.)

Lemon 1 was bad inside ... I ended up using it mostly for zest and mandoline practice.

Lemon 2 had a REALLY thick rind and each slice (I gave up and used a knife) had a big round of white around it.

Lemon 3 was good.

Can anybody give me some Lemon AID?

 

[chefann]

HA! I try to pick fruit that seems heavy for its size, as that means that it's juicy inside. I have also learned that you want lemons that have smooth skin. If it's bumpy and textured, that's bad (I think that's an indicator of thick skin).

 

[DebbieJ]

I just read in the theme show stuff from HO that you should pick a lemon with thin skin and heavy for its size.

 

[ChefBeckyD]

From the Whole Foods site:

Lemons

One of the tricks to finding a good quality lemon is to find one that is rather thin-skinned since those with thicker peels will have less flesh and therefore be less juicy. Therefore, choose lemons that are heavy for their size and that feature peels that have a finely grained texture. They should be fully yellow in color as those that have green tinges will be more acidic due to the fact that they have not fully ripened. Signs of overmature fruit include wrinkling, soft or hard patches and dull coloring. Fresh lemons are available all year round.

 

[Stephaniecafe]

Has anyone used key limes to do the lemon cakes?

 

[chefann]

Oohh... that would be good, but REALLY tart! Yum!

 

[Kitchen Diva]

I LOVE key limes!!!! Mmmmmm

 

[rlombas]

Hi there! I'm sorry to hear about your lemon mishaps. I've definitely had my fair share of lemon troubles in the kitchen too. Here are a few tips that might help you out next time you're working with lemons:

1. Always make sure to give your lemons a good squeeze before purchasing them. If they feel too firm or have a lot of give, they may not be the best for cooking with.

2. When zesting a lemon, make sure to only get the yellow part of the rind. The white pith can be bitter and ruin the flavor of your dish.

3. If you're having trouble slicing your lemons with a mandoline or knife, try using a citrus juicer. It will give you perfectly even slices every time.

4. To avoid any surprises, always buy an extra lemon or two just in case. It's better to have too many than not enough.

I hope these tips help you in your future lemon endeavors. Happy cooking!