Perfectly ripe lemons — ones that are bright yellow, with smooth, glossy skin — it doesn’t get much better than that. But when they lose moisture or — worse — host mold spores? Well, that’s no good. 

If you’ve ever ended up with a shriveled lemon, fear not. There’s a better way to store them. 

Read on to learn how you can keep lemons fresh for as long as possible. (And no, it’s not just by turning them into lemonade.) 

The best way to store lemons: on the counter vs. in the fridge

A bowl of lemons on the countertop is a classic decor option, one that brightens any kitchen. But is it good for keeping your lemons fresh? 

Lemons left on the countertop at room temperature will stay fresh for about a week after you bring them home. If you move through lemons pretty quickly and want something nice to look at, that’s not a bad shelf life. However, simply storing lemons in the refrigerator will double their lifespan — they’ll last a good two weeks before they start to lose moisture. 

If you really want your lemons to stay fresh even longer, try an airtight bag in the refrigerator. Lemons stored this way will last up to a month before they start to lose moisture. 

Should you wash lemons before you refrigerate them?

In general, it is recommended to wash all of your produce after you bring it home from the market. Washing your produce cuts back on the likelihood that there are any unwanted guests hanging out, sight unseen, on the skin of your fruits and veggies — lemons are no exception. 

Thoroughly washing lemons ensures microbes and bacteria have less of a chance of making it from the fruit into your body. Plus, washing before storing in the fridge will keep your other produce clean, too. Just make sure to dry them before storing.

How should you wash the sour citrus? According to the FDA, washing with a vegetable scrubber or bristly sponge under running water is enough to do the trick. Never use bleach or other detergent to clean your fruit before storing or consuming it. Fruits and vegetables are porous — you can literally see the pores on the skin of a lemon — which means they could absorb chemicals on their skin, impacting their flavor and potentially making you sick. 

Some people choose to take cleaning their lemons even further, soaking them in water with baking soda (1 teaspoon of baking soda for every 2 cups of water) or in water and vinegar (1 cup of vinegar for every 4 cups of water). This is totally optional, and even the FDA says it’s an unnecessary step, so do with that what you will. 

Can you store lemons with other produce?

Lemons love company — both in dishes and in the crisper drawer. While it’s true that many fruits and vegetables need to be separated to prevent too-fast ripening or spoiling, lemons don’t have the characteristics that pose these risks.  

Citrus fruits are non-climacteric, which means they don’t continue to ripen after they’ve been harvested. What comes off the tree is what you get. This also means that they don’t produce ethylene gas, which initiates the ripening process. Bananas, avocados, and apples are big ethylene gas producers, so you need to be careful with those, but because lemons don’t produce it, they also aren’t sensitive to it. If your fruits are looking for a fridge buddy that won’t ruin their day, they can hang out with lemons for a long time. 

Can you freeze lemons?

Lemons can certainly be frozen. Generally, they’ll maintain freshness for about four months in the freezer, whether they’re whole lemons or lemon slices. 

If freezing them whole, put them in a freezer-safe bag and squeeze out the excess air; don’t just toss loose lemons in the freezer. If you decide to slice them before freezing, it’s best to first lay them flat on some parchment paper. That way, they won’t stick together. Once frozen, you can transfer them to a freezer-safe plastic bag or container so they don’t take up valuable space in your freezer. 

Once you’re ready to use them, either let them thaw at room temperature or defrost them in some warm water or in the microwave. Start with 5-10 seconds in the microwave and see how far you get. You may need to microwave them for up to 20-30 seconds, but don’t risk over-doing it the first time. 

How to store cut lemons, juice, and zest

Sometimes, you only need half a lemon. Maybe you just need a tablespoon of lemon juice or a little bit of the peel for a garnish. No matter your needs, if you’ve got extra lemon left over, certain storage methods can make the most of what remains.  

How to store cut lemons

If you find yourself with half a cut lemon left over, you’ve got a couple of options. You can either wrap the cut side of your lemon tightly in plastic wrap or you can store the fruit in a food-safe container or bag. Then, place the wrapped or contained lemon in the fridge.

If you’ve cut the lemon into many slices, skip the plastic wrap and go for the container or bag. Lemon wedges will last three to four days when stored in the fridge. 

How to store lemon juice

Lemon juice can be stored in an airtight container in the refrigerator for up to two weeks after being juiced. If you want it to last longer, pour the lemon juice into ice cube trays and freeze it in convenient serving squares. Once frozen, transfer the cubes to a freezer bag and  pop out a cube whenever you need a little lemon juice. 

How to store lemon zest

The peel of a lemon, whether in strips or zest, is a great addition to dishes and cocktails alike. Lemon zest can be stored in an airtight container in the fridge for a week or in the freezer for up to four months. Keeping a little bit of lemon zest on hand is great for punching up dressings or sauces in a pinch. When a dish just calls for the juice of the lemon, consider zesting it first and then storing the zest to use later — you’ll reduce food waste and become a better cook. It’s a win-win. 

Hopefully, if you follow these tips, you won’t be wasting lemons anytime soon. If you do find yourself with some too-far-gone lemons or a pile of juiced lemon carcasses, consider recycling them with Mill.

Sources:

1. America’s Test Kitchen: “Preserving Lemons.” https://www.americastestkitchen.com/cooksillustrated/how_tos/5714-preserving-lemons

2. Colorado State University Extension: “Guide to Washing Fresh Produce.” April, 2020. https://www.nifa.usda.gov/sites/default/files/resource/Guide%20to%20Washing%20Fresh%20Produce508.pdf

3. U.S. Food & Drug Administration: “7 Tips for Cleaning Fruits, Vegetables.” June 15, 2021. https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables

4. University of Maryland Extension: “Ethylene and the Regulation of Fruit Ripening.” March 11, 2024. https://extension.umd.edu/resource/ethylene-and-regulation-fruit-ripening/