It’s officially citrus season, and the farmers markets are overflowing with both Eureka and Meyer lemons. Whether you’re making salad dressings, marmalades, or brightening up winter soups, there’s nothing like the zing of freshly picked lemons. Their fragrance alone feels like bottled sunshine during the coldest months of the year.
Did you know lemons are technically a berry? Cultivated for centuries in the Mediterranean, they’ve made their way into cuisines all over the world—from preserved lemons in North African cooking to Italian limoncello and classic French sauces. Today, California and Arizona grow about 95 percent of the U.S. lemon crop, and a mature lemon tree can yield nearly 600 pounds of fruit a year — plenty of citrus sunshine!
At the farmers market, look for lemons that feel heavy for their size with glossy, vibrant skin. A thin peel often signals more juice inside, while fragrant skin means the zest will be especially flavorful.
Eureka vs. Meyer: What’s the Difference?
Eureka lemons, first developed in California in 1858, are considered the “true lemon.” They’re bright, tart, and reliably acidic, making them the classic choice for lemonade, lemon bars, marinades, and savory dishes where that sharp citrus bite really matters. Their thicker skin also makes them ideal for zesting.
Meyer lemons were introduced to the U.S. in 1908. A natural hybrid between a lemon and a mandarin orange, they’re thinner-skinned, sweeter, and less acidic, with a subtle floral aroma. Perfect for cocktails, desserts, and salad dressings, Meyer lemons shine where you want a gentler citrus flavor—and their zest is especially aromatic.
Fun Lemon Facts
- The average lemon holds about three tablespoons of juice (tip: roll it firmly on the counter before cutting to get the most out of it).
- Lemon trees can grow up to 20 feet tall, and the average lemon contains about eight seeds.
- Vitamin C powerhouse: lemons are richer in citric acid than oranges or grapefruits and also contain calcium, potassium, and B vitamins.
- The heaviest lemon on record weighed in at a whopping 11 pounds, 9.7 ounces in 2003!
- Lemon zest contains aromatic oils that deliver intense flavor without added acidity — perfect for baked goods, compound butters, and infused sugars.
Seasonal Enjoyment and Storage Tips
While both Meyer and Eureka lemons can be found year-round, they’re harvested most heavily from December through May — making winter the brightest season for citrus lovers. Fresh lemons will keep for about a week at room temperature or up to a month when stored in the refrigerator crisper. Extra lemons can be juiced and frozen, or zested first and stored separately so nothing goes to waste.
From preserving to baking, cocktails to comfort food, lemons are one of winter’s most versatile and uplifting ingredients — proof that even in the coldest months, something bright and beautiful is always in season.
RECIPES: Click here for our favorite lemon recipes!
