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:
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:
Recipes calling for the zest of one:
Source: My own desperation
By Soph6767 from Warrensburg, MI
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. (09/24/2009)
You can also freeze them (whole or quarter) 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. (09/25/2009)
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