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

Feedback About This Post:

RE: Using It All - Lemons

You can also freeze them whole or quarter and freeze them by placing on a cookie sheet in the freezer and then, once frozen, transfer to freezer storage containers. Also, zest them first and dry the zest and place in an airtight container.

Post by Deeli

RE: Using It All - Lemons

This is very clever advice - thank you so much, I shall take a note of it (I have a lemon tree in my back yard). Another use for the pith of the lemon is as a jam setter (pectin) - boil it up with citrus to set marmalade.

Post by merry50

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