Lemon: Pica lime or lemon, how to choose and store it

Aroma compounds

The volatile molecules behind its aroma. Each one adds a distinct note.

Limonene citrusy and fresh with a sweet orange nuance; the most abundant compound
Citral (neral + geranial) the true lemon note: sharp, intense and bright despite its low proportion
β-Pinene fresh pine, resinous and green, adding crispness and lift
γ-Terpinene herbal and terpenic, with a slightly bitter green edge
Linalool floral and sweet, softening and rounding the citrus profile

In the kitchen

Its zest and juice add acidity and freshness to dressings, marinades, sauces, desserts and fish. It also lifts drinks and balances the richness of fatty dishes. In Chilean cooking the Pica lime is the one for cocktails and ceviche (a pisco sour takes 3 parts pisco to 1 of juice), and the larger yellow lemon is used for homemade mayonnaise, dressings, salads, fish and baking. It goes in at the end: heat dulls its aroma and its fresh acidity.

Season Available all year, with high season in winter; the Pica lime, small and very acidic, is found throughout the year.

Pairs with

Fish and seafood
Olive oil
Garlic
Thyme
Honey
Ginger

How to choose, store and substitute it

How to choose it

Choose lemons that feel heavy for their size, with thin, smooth, glossy skin that gives slightly when pressed: they have more juice and less pith. Avoid hard ones with thick, rough skin, and dull or marked ones. If you will use the zest, wash the lemon in warm water and dry it, or look for an unwaxed one.

How to store it

At room temperature they last about 1 week; in a bag in the fruit drawer of the fridge, 3 to 4 weeks. A cut lemon is covered cut-side down on a plate or with film and used within 3 or 4 days. The juice freezes in an ice-cube tray for 3 months; the zest too, in a small bag. Fresh juice loses aroma in less than an hour.

What to use instead

Pica lime for yellow lemon: the same amount of juice (about 8 Pica limes equal 2 large lemons); it is more acidic and aromatic.
White or apple cider vinegar: half the amount in dressings and marinades; not suitable for desserts or drinks.
Orange juice with a few drops of vinegar: it gives sweetness and acidity in mild sauces and dressings.

Frequently asked questions about lemon

What is the difference between the Pica lime and the yellow lemon?

The Pica lime is small, round and green, with very thin skin and a very acidic, aromatic flavour; the yellow lemon is larger, thick-skinned and less acidic. To get 80 ml of juice you need about 8 Pica limes or 2 large yellow lemons. The Pica lime goes in pisco sour and ceviche; the yellow lemon in dressings, baking and mayonnaise.

How do I get more juice from a lemon?

Use it at room temperature and roll it under your palm on the counter, pressing firmly, before cutting it. About 10-15 seconds in the microwave also softens it. Squeeze it with a juicer and do not crush it at the end: too much pressure releases bitter oils from the pith, especially in the Pica lime.

Why does lemon juice turn out bitter?

From over-squeezing (bitterness comes out of the pith and the seeds) or from leaving the juice prepared for too long, because it oxidises and loses freshness. Squeeze it just before using and strain it to remove seeds and coarse pulp.

How do I grate the zest without making it bitter?

Grate only the coloured part, with a fine grater, and stop as soon as the white appears: that layer is the bitter one. Wash and dry the lemon first. Zest gives more aroma than juice and goes into doughs, creams and dressings; keep it frozen if you will not use it soon.

Recipes with lemon

Ingredients that pair well

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