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Salad in a Jar

Simple Lemon Tips + Recipes to Light Up Your Kitchen

Published about 13 hours ago • 2 min read

Hi Friends,

Lately, I’ve been on a lemon kick. 🍋 Do you like lemon flavors in your food? Some of my family members are also lemon lovers, which keeps me inspired to try new citrusy things and share... with them and you, of course. 😄

Whether you’re squeezing, zesting, or stirring citrus into everything you cook, fresh lemons have a way of making food brighter and more memorable. I’ve rounded up a few of my favorite lemon-loaded recipes—plus tips to help you get the most out of every fruit. Don’t miss the list of signs that a lemon might be past its prime!

🍋 Paula’s Favorite Lemon Tips

🟡 Microwave lemons for 10–15 seconds before juicing. It helps release more juice with less squeezing—especially helpful for older, firmer lemons.
🟡 Roll lemons firmly on the counter with your palm before slicing to break down the juice sacs inside.
🟡 Zest first, then juice. Trust me, it’s much easier to zest a whole lemon than a squeezed-out one.
🟡 Freeze extra zest. A small jar of frozen zest is a secret weapon for quick salad dressings, marinades, and baked goods.

🚫 Signs a Lemon Is Too Old to Use:

If you're like me, you'd love it if lemons came with expiration dates (though that might make it easier for my adult kids to call me out for what’s lurking in my fridge).

  • Wrinkled or hard skin: A little firmness is fine, but if it feels rock-solid or deeply shriveled, it’s dried out inside.
  • Mushy or soft spots: This can mean it’s started to spoil, even if the outside looks okay.
  • Brown or dull patches: Especially if soft or fuzzy—likely mold or rot.
  • Loss of fragrance: A fresh lemon smells citrusy when scratched. No scent = not much juice or flavor left.
  • Feels hollow or unusually light: Probably all pith and very little juice.

Rosemary Roasted Chicken with Instant Gravy

This roasted chicken with rosemary and lemon turns out juicy and golden every time. The gravy? So flavorful! Blended straight from the pan juices and veggies—no flour, no fuss.
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Glazed Lemon Pull-Apart Bread: (Bread Machine Dough)

This citrus-glazed pull-apart bread is mixed in a bread machine and baked in a bundt pan. Buttery, sticky, and fun to serve!
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Vanilla Lemon Posset: Elegant No-Bake Dessert with 4 Ingredients

This Vanilla Lemon Posset is a creamy, citrus-kissed treat with a custard-like texture. All you need is cream, sugar, lemon, and vanilla. (Posset is an English dessert--very delicious and so simple.)
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Fluffy Lemon Cookies with Greek Yogurt & Sweet Lemon Glaze

The tang of Greek yogurt, paired with a sweet lemon glaze, makes these cookies irresistible!
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Note: The Rosemary Chicken with "Instant" Gravy and the Vanilla Lemon Posset are both gluten-free if that is important to you.

Shared & Loved

“I made the lemon bread yesterday and it was delicious. This is a keeper recipe for sure. We delivered a sample to two neighbors in our golf cart. I also only use the dough function of my bread machine.”
— Kelly W.

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🍋 Zest wishes,

Paula

Home Economist/Food Worth Sharing

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