Natural form

Whole Amalfi lemons showing their elongated shape and thick, bumpy golden-yellow rind.

Establishes the distinctive large, tapered form and vivid rind texture that sets Sfusato Amalfitano apart from ordinary lemons.

Produce

Amalfi Lemon

Large, fragrant, thick-rinded sweet lemon from Italy's Amalfi Coast, low in acid.

The Amalfi lemon (Sfusato Amalfitano) is a large, elongated lemon from Italy's Amalfi Coast with a thick, intensely aromatic rind and mild, sweet, low-acid juice. It is the basis of limoncello and is shaved or sliced into salads, desserts, and seafood dishes. Its fragrant zest is the prized part, full of perfumed citrus oils.

The Amalfi Lemon (Limone di Amalfi IGP) is the culinary designation for the Sfusato Amalfitano cultivar grown along Italy's Campania coast, a lemon legally protected under IGP status since 2001. The steep cliffs and mineral-rich terrain of the Amalfi Coast create a unique microclimate—high sun exposure moderated by the Tyrrhenian Sea—that produces lemons with a substantially thicker rind and higher essential oil concentration than common commercial varieties. This is not a lemon you judge by its juice alone; the aromatic rind, yielding bright, floral zest, is the ingredient's most prized component. The flesh carries roughly 4–5% citric acid compared to 5–7% in Eureka or Lisbon varieties, giving it a notably sweeter, less sharp character that behaves differently in both raw and cooked applications. When sourcing outside Italy, explicitly verify 'Limone di Amalfi' or 'Sfusato Amalfitano' on labels—'Amalfi lemon' alone does not guarantee authenticity or IGP compliance.

Measured in: piece
Storage: Fridge

Types & varieties

Sfusato Amalfitano

The primary cultivar; the name refers to the elongated ('sfusato') shape and is synonymous with true Amalfi lemon in culinary contexts

Limone di Ravello

A local market name for the same cultivar grown in the Ravello area; not a distinct botanical variety

Limone di Positano

Regional market name for lemons from the Positano growing area; same cultivar, same characteristics

Why the Rind Matters More Than the Juice

Most cooks default to judging a lemon by its juice output, but with Amalfi lemons the ratio is inverted. The thick, bumpy rind contains concentrated essential oils—primarily limonene, with smaller amounts of citral and linalool—that deliver the lemon's signature floral, almost perfume-like aroma. In dishes where zest is called for (pasta al limone, gremolata, salsa verde), a single well-zested Amalfi lemon outperforms two or three commercial lemons. The pith beneath the rind is not bitter like that of thicker-skinned varieties, making wide peel strips feasible for limoncello and candying. When a recipe asks for lemon and you have Amalfi lemons, treat the zest as a primary ingredient and plan accordingly.

Save trimmings and peel ends in vinegar for natural cleaning or in sugar for lemon-infused sweetener
Use a vegetable peeler for wide strips; microplane for fine, oily zest
Never discard the rind—preserve whole in sugar or salt to extend the season

Understanding Its Low-Acid Nature

The reduced acidity of Amalfi lemons changes how they function in cooking. In raw applications—dressings, ceviche, finishing sauces—the sweetness registers as a more rounded, less aggressive brightness. In cooked preparations, the lower acid means they do not 'shut down' sweetness in caramelized onions or balance rich butter sauces the same way a sharper lemon would. This is not a flaw; it is a different tool. Use Amalfi lemons when you want lemon flavor and aroma without the sharp acidic edge, or when the dish already has enough acid and needs fragrance instead.

Supplement with standard lemon juice when a recipe requires acid for chemical reactions (e.g., preventing avocado browning, activating egg proteins in aioli)
Reduce or eliminate additional acid (vinegar, wine) in dressings when using Amalfi lemon juice
Taste and adjust—trust the lemon's natural balance rather than adding more acid to 'correct' it

Common uses

Classic ingredient in limoncello production (rind steeped in grain alcohol)Zesting raw for pasta dishes (pasta al limone), risotto, fish, and composed saladsJuice for finishing seafood, especially grilled branzino and fresh shellfishCandied or glazed rind as a confection or dessert garnishPreserved in salt or sugar for year-round useFresh segments or supremes in composed saladsInfused in olive oil for dressings and marinadesGastrique and reductions for pan saucesSorbetto and granita, particularly as a palate cleanser between courses

Tips & pitfalls

Always wash and dry the rind thoroughly before zesting—conventional wax coatings retain pesticide residues that a simple rinse won't remove
Use a microplane or fine zester on room-temperature lemons for maximum zest yield; cold lemons yield less fragrant, more watery results
For limoncello, peel the rind in wide strips, avoiding the bitter white pith as much as possible—aim for 15-20 wide strips per 750ml spirit
When substituting Amalfi for standard lemons in savory applications, use slightly less juice as it is sweeter and less acidic
If the flesh is too mild for a dish requiring brightness, supplement with a small amount of standard lemon juice rather than using more Amalfi juice
The thick rind is an asset—preserve it whole in sugar or salt rather than discarding to extend the season beyond peak availability
Store unwashed in the refrigerator crisper drawer; wash only before using to prevent premature spoilage from moisture
Common mistake: discarding the rind after juicing—freeze it for later zesting, or infuse it in simple syrup for desserts and cocktails

Nutrition

47kcal

Energy

197 kJ · per 100 g

Where the calories come from

Protein 8%Carbs 88%Fat 4%

Protein

1.5g

3% DV

Carbs

16g

6% DV

Fat

0.3g

0% DV

Fiber

10.6g

38% DV

Sugars

4.2g

of which

Sodium

6mg

0% DV

Notable micronutrients

Vitamin C143% DV

Vitamin B610% DV

Calcium10% DV

Riboflavin (B2)6% DV

Thiamin (B1)5% DV

Iron4% DV

Source · USDA FoodData Central · approx. Lemon peel, raw

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In the shops

Matched grocery products

Lemon
230 g · Mercadona
€0.69
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€2.70
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€0.40
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Lemon Mesh Bag 1 kg
LA COLLITA · kg · Bonpreu
€3.19

Good to know

Origin: Amalfi Coast, Campania region, Italy (IGP protected since 2001)
Cultivar: Citrus limon (L.) Burm. f., 'Sfusato Amalfitano'
Season: October through May; peak December–April
Size: Large to very large, 150–300 g; oval to elliptical
Rind: Thick, very fragrant, bright yellow; rich in essential oils
Acidity: 4–5% citric acid (vs. 5–7% in standard lemons)
Yield: 25–30% juice by weight; substantial high-quality zest from thick rind
Storage: Refrigerated 2–3 weeks; room temperature 2–3 days

Substitutes

Sorrento lemon — Also from Campania; very similar low-acid profile and fragrance; the best substitute, though equally hard to source outside Italy
Meyer lemon — Sweeter and more floral; acceptable for raw applications; adjust for reduced acidity in cooked preparations
Eureka lemon — Use 25–30% less juice and include zest to approximate the aromatic intensity; the most accessible substitute
Primofiore lemon — A Spanish variety with relatively low acidity and good fragrance; decent fallback for raw applications

Pairs with

Basil Garlic Olive oil Capers Parsley Butter Sea bass (branzino)Clams and musselsCream and mascarponeAlmondsMint

Also called

Sfusato Amalfitano · Amalfi Coast Lemon