Lemons can be introduced as soon as baby is ready to start solids, which is generally around 6 months old. Lemons are acidic, so start slow as acidic foods can be hard on little tummies and can also cause or worsen diaper rash.
Río, 7 months, tastes lemon for the first time.
Oliver, 9 months, tastes a de-seeded lemon.
Max, 15 months, tastes lemon (with the rind on) for the first time.
When served in limited amount, yes—lemon can be healthy for your baby. Lemons contain vitamin C, which helps our bodies absorb iron from plants and boosts our immune systems. Because lemon is very acidic, it is hard on the developing digestive tracts of babies, so introduce the ingredient in a small amount. Try sprinkling a few drops of lemon juice on your baby’s food, or mixing it into a mashed vegetable. The juice will enhance the dish and introduce sour flavor—an important taste for little ones to explore as they develop their palettes.
Note: Lemons tend to be sprayed heavily with pesticides, so aim to purchase organic lemons to decrease exposure to toxins.
Lemon seeds are a choking hazard and should always be removed prior to serving. The membrane in all citrus fruit is also a choking risk (for example, when a citrus fruit’s sections are served whole such as an orange section still in the membrane). While it’s unlikely you’ll be serving sectioned lemons, always remove the membrane and seeds of citrus fruits before serving.
For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.
No. Lemon allergies are possible, though quite rare. That said, it is quite common for acidic juice to cause a red rash around a baby’s mouth during and/or after eating. Sometimes this is merely a skin reaction to the acidity (and not necessarily an indication of a food allergy) but if you are concerned, consult your pediatrician.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience. Your child is an individual and may have needs or considerations beyond generally accepted practices. In determining the recommendations for size and shape of foods, we use the best available scientific information regarding gross, fine, and oral motor development to minimize choking risk. The preparation suggestions we offer are for informational purposes only and are not a substitute for child-specific, one-on-one advice from your pediatric medical or health professional or provider. It is impossible to fully eliminate all risk of a baby or child choking on any liquid, puree, or food. We advise you to follow all safety protocols we suggest to create a safe eating environment and to make educated choices for your child regarding their specific needs. Never disregard professional medical advice or delay in seeking it because of something you have read or seen here.
Keep it simple: add a squirt of lemon juice to foods that you have already prepared, such as steamed vegetables, chicken, or fish.
At this age your baby may enjoy the fun of tasting lemon or limes on their own. To do so, offer a wedge of lemon, seeds removed, and take the opportunity to teach them the word sour.
Continue to incorporate lemon into dishes as you like and serve wedges of lemons (seeds removed) alongside dishes that benefit from a little acid. And teach your toddler how to squeeze lemon on to their foods—they’ll love it!
Whisk a dash of lemon juice with a tablespoon of olive oil or some unsalted butter to make a simple and tasty dressing for steamed cauliflower, broccoli, and asparagus.
For more information on how to cut food for babies, visit our page on Food Sizes & Shapes.
Not sure how to introduce this food? Give this recipe a try. Feel free to substitute ingredients and flavor the food with your favorite seasonings.
Wash the broccoli and cut the individual florets from the woody stem. Reserve the stem for your own meal, and steam the florets until they’re very soft, but not mushy.
While the broccoli is steaming, whisk 1 tablespoon of olive oil (or melted butter) with a squeeze of lemon juice in a mixing bowl until it’s emulsified.
Once the broccoli is fully cooked, transfer the florets from the steamer to the bowl. Stir to coat and let cool before serving.
Lemon’s acidity highlights other flavor in a dish. Try pairing it with vegetables such as asparagus, cauliflower, or potato; herbs such as basil or rosemary; and proteins such as chicken, fish, goat cheese, or shellfish.
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