Things you should never do with lemons – you probably didn’t know

LEMON is one of the most used ingredients in the kitchen – we add it to water, dressings, cakes, fish, tea… But as healthy and versatile as it is, there are things you simply shouldn’t do with lemon, and for good reasons.

Do not squeeze lemon directly over food at high temperatures.

Lemon juice is rich in vitamin C, but it is also sensitive to heat. If you squeeze it directly into a hot dish, the high temperature can destroy many of its nutrients. It can also change the flavor, making the dish bitter.

Always add lemon juice towards the end of cooking or after cooking, when the dish has cooled slightly.

Don’t leave lemons in water for hours (especially with the peel)

It’s a popular trend to keep lemon slices in your water bottle throughout the day. But if you use a lemon with the peel on, and it stays in the water for more than a few hours, the bitter oils and pesticides from the peel can leach into the water—especially if the lemon isn’t organic.

Use a peeled lemon or squeeze the juice and store it in the refrigerator. It is best to drink lemon water within an hour or two.

Do not apply lemon to your skin before going out in the sun.

Lemon juice is a natural bleaching agent and is often used in home remedies for the face, hands or nails. However, lemons contain furanocoumarins, compounds that can cause a severe reaction to UV radiation – known as phytophotodermatitis.

The result may be redness, spots or even burns if you go out in the sun after applying lemon. If you use lemon for your skin – do it only in the evening and rinse it off thoroughly before leaving the house.

Do not put lemons in containers made of aluminum or unsuitable metals

Lemon juice is very acidic (pH around 2) and can react with aluminum, iron, and copper, releasing a metallic taste into food and even harmful substances from cookware.

Use glass, ceramic, or stainless steel containers when juicing or marinating lemons.

Don’t leave the meat in the lemon marinade for too long.

Citric acid breaks down proteins, so it’s great for tenderizing meat—but only for a short time. If you leave meat (especially chicken or fish) in a lemon marinade for too long, it can become mushy and rubbery.

The ideal marinating time is 30 minutes to 2 hours, depending on the type of meat.