One of the most versatile fruits, used in culinary and baking. The great majority of lemons used in the United States and Japan, come from California. There are two varieties found in the produce department;  the abundant Eureka, and the flavorful, but hard to find Meyer lemon.

For peak quality, U.S. #1  lemons should be firm, fairly well formed, not flattened, not abnormally lumpy or rough skinned, free from broken or hard skins, decay, cracks mold or scars. Lemons should have either a light green or bright yellow color. Juice content of lemons should be 25% of weight. Fruit sizes or counts are 75, 95, 115, 165, 200, and 235 per 38 lb. carton. One pound of lemons yield 8 oz. juice. with 1 lemon equaling 2 oz. juice.

Lemons should be stored at 60 degrees F. with 90% humidity and will keep up to 2 months without degradation of quality.

Lemon zest and  juice is used to flavor and enhance foods and beverages. It contains vitamin c-ascorbic acid, and citric acid and is used to prevent browning or oxidation in fruits and vegetables. It is sour, and usually not eaten as fresh fruit, out of hand, however it is used in hundreds of recipes where freshness and a clean, tart taste is required.

For some more great Lemon Facts, follow the LEMON, LEMON2 and a really great information site from the folks at  Oregon State University Lemon site