Source: http://www.thriftyfun.com/tf11041020.tip.html

Using It All - Lemons

I use lemons in much of my cooking, but find the prices very high these days. I used to pass by the bags of lemons, never needing that many, but now when the prices are good, I buy a bag and do the following: I first remove the zest and then juice all the lemons. I freeze the juice in small freezer containers. The zest I chop and freeze by putting a teaspoon or two on a square of plastic wrap, twisting it, and putting each in a freezer baggie labeled for one or two teaspoons. The "carcasses" I have found several uses for. I freeze them and when needed I thaw and use for:

Grind in garbage disposal to clean and deodorize.
Put one in refrigerator to deodorize.
Put one in simmering water for fresh kitchen smell.
Use to de-lime deposits on the sink.
Rub it on the copper to brighten the shine.
Rub one on my hands if I have been chopping onions.

In the end, it saves so much money, uses every bit of the lemon, and I always have fresh lemon and zest when I need it for cooking.

In recipes, I use the following guidelines:

Recipes calling for the juice of one:

Lemon: 2-3 Tbsp.
Lime: 2 Tbsp.
Orange: 2 oz.

Recipes calling for the zest of one:

Lemon: 1 Tbsp.
Orange: 2 Tbsp.
Lime: 1/2 Tbsp.

Source: My own desperation

By Soph6767 from Warrensburg, MI

Source: http://www.thriftyfun.com/tf11041020.tip.html

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