Freezing Cut Lemons

I have no idea how anyone else does this, in fact I thought I was alone in this area. It is funny some of the thrifty tips we tend not to "tell" in case it's too much. I live where there are beautiful lemon, lime, and avocado trees everywhere, however not in my back yard. Sometimes people who have a bunch share so you get a lot at one time.

I love lemons, if for nothing else other than for a facial astringent and putting down my garbage disposal. I also like to use them on my salmon (fish) and in water. Once they get too ripe, that's what I use for cleaning.

With all of this in mind, this is how I freeze them. Slices need to be cut, put on microfiber or paper towels to soak up not all the wonderful juice but the extra that makes it almost impossible to enjoy once you take them out of the freezer. I make a slit in those before I freeze one. That way if you want to use it on a glass it's easy; I put it there before they are totally thawed out (some get limp if too thin).

The ones you are using in quarters or halves do exactly the same thing. Don't squeeze them after you cut, just let them rest a couple minutes on something that absorbs. This way it's not sticky and messy when getting out of the freezer.

Like I said, I never knew others did this so this is how I do it. Of course wash before starting to get ready for freezing. I find using before totally thawed lemon is best. Unless you are going to just squeeze them over salmon (fish) or for lemonade in the winter, then you can just wash, cut in two and put in a bag. I cut off a corner of a baggie and squeeze right through the bag to avoid any extra mess. You still can go back for the pulp.

If someone has better technique please share. Hope this helped. It does work for me now for many years of beautiful California lemons. You can do the same with limes.

By Luana M. from San Diego, CA