Remember all those lemons I didn’t know what to do with? Well, I decided to punt. I deferred my decision. I froze my assets, if you will.
More specifically I froze the zest and the juice.
To freeze lemon zest:
- use a microplane for fine zest or a peeler to take off strips of zest (avoid the white pith).
- Place in a ziptop freezer bag and stash in your freezer.
To freeze fresh lemon juice:
- Juice all of your lemons. Put juice into an ice cube tray and stash in the freezer.
- Once cubes are frozen (a couple of hours later), remove from ice cube tray and keep in a ziptop freezer bag.
Kept frozen in airtight bags, both zest and the juice will keep for months. Which means I can space out my lemon-goodness instead of trying to use it all up in one big batch. (Note: Squeeze as much of the air out of the bags as you can before closing them)
And now I have a bag of lemon zest and cubes of lemon juice in the freezer to be used later when I feel like making:
- lemon bars
- fancy lemonade
- lemon curd
- lemon custard cakes
- blueberry scones with a little lemon zest for brightness
- or any other lemony treat.
Bonus tip: put a couple of the zested and juiced lemon “shells” down the garbage disposal to freshen things up down there.