Lisbon Lemon

Lisbon lemons are one of the most widely-planted varieties of Citrus limon in the world. They’re juicy, acidic and medium-sized, oblong citrus fruits with a rounded stem end and very pronounced mammilla, or nipple, on the opposite end. Their medium-thick rind is smooth and bright yellow when mature, and it is finely pitted with oil glands that when scratched or rubbed offer a citrusy aroma. These lemons are available year-round with a peak season in the winter and early spring months, and are high in vitamin C, folate and potassium. The high amount of vitamin C, combined with naturally occurring flavonoids, give Lisbon lemons immune-boosting and antioxidant benefits. In addition to that, they are most often used fresh, for their juice and zest. Whole lemons can be sliced lengthwise into rounds or quartered and used as a garnish for beverages or dishes, or for topping poultry or fish before baking. Their acidic juice is used to tenderize meats and fish, like in a ceviche. You can use the juice for marinades or in place of vinegar in salad dressings, or for desserts from custards to sorbets. Zest from the rind can be used for flavoring meats, sauces and desserts. Store Lisbon lemons at room temperature for up to a week, or for up to three weeks, provided you keep them refrigerated.