Lemon by John Spottiswood.

This very sour citrus fruit is rarely eaten out of hand, but it's widely used for its juice, rind, and zest. Varieties include the Eureka lemon, which is what you're most likely to find in markets, the Lisbon lemon, which shows up in the winter and is smaller and smoother than the Eureka, and the trendy Meyer lemon, which is much sweeter and pricier than an ordinary lemon. When buying lemons, select specimens that are smaller, thin-skinned, and heavy for their size.

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Also known as

  • Eureka lemon
  • Lisbon lemon
  • Meyer lemon


One lemon yields about 2-3 tablespoons lemon juice.


grapefruits (These make an interesting meringue pie.) OR limes OR citrons (These are used only for their peels.) OR lemongrass (in soups and marinades)

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