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QUICK PREP TIP: Storing Lemons

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We tested three methods for storing lemons, both at room temperature and in the refrigerator: in an uncovered container, in a sealed zipper-lock bag, and in a sealed zipper-lock bag with ¼ cup of water added. All the lemons stored at room temperature hardened after a week. The refrigerated samples fared much better: The uncovered lemons (which we kept in the crisper drawer) began to lose a small amount of moisture after the first week and 5 percent of their weight in the following weeks; the lemons stored in zipper-lock bags, both with and without water, didn’t begin to dehydrate until four weeks had passed. As it turned out, the water wasn’t offering any preservation benefits, but the zipper-lock bag did seal in some moisture. For the juiciest, longest-lasting lemons, the best approach is to seal them in a zipper-lock bag and refrigerate them.